Autumn Vegetable Soup

2 medium Carrots
1 medium Parsnips
1 cup Cauliflower, florets
1 medium Onion
1 cup Butternut Pumpkin
6 cups Vegetables Broth
1 tbsp Garlic, minced
2 tbsp Ginger, minced
1 tbsp Avocado Oil
1 tsp Turmeric
1 tsp Fresh Rosemary
1 Bay Leaf
Salt & Pepper to taste

Optional toppings
Roasted Chickpeas
Pepita Seeds
Fresh Parsley or Cilantro
Coconut Cream

Preheat the oven to 400 F (220 C).

Roast your pumpkin for 20 min.

Set a large pot of water to boil and cook the carrots, parsnip, cauliflower, and onion. Simmer for 15-20 min or until soft.

Once pumpkin and vegetables are done cooking, set aside and let cool off fully.

Add all vegetables, pumpkin and vegetable broth to a food processor or blender and blend until smooth. You might not be able to fit it all in one batch and that is ok.

Turn the pot on medium heat and add oil, garlic and ginger. Sauté for 2 minutes.

Add puree to the pot along with rosemary, bay leaf, salt, and pepper. Simmer on low for at least 15 minutes to let flavors combine. Taste and adjust seasonings as desired.

Serve and top with chickpeas, seeds and fresh herbs.

from: healthysimpleyum.com