Ingredients (serves 6)
Olive oil for drizzling (also anti-inflammatory)
1 large butternut pumpkin, chopped into chunks (about 2-3cm x 2-3cm)
2 medium carrots, chopped length ways and again in 2 cm pieces
1 small red capsicum, chopped into chunks (about 2-3cm x 2-3 cm)
4 cloves of garlic
1 brown onion, chopped into chunks
800g (2 large tins) of cannellini beans (you can use any white bean or chick peas)
1L of vegetable stock
1 teaspoon of turmeric
1 teaspoon of ground cumin
2 teaspoons of ground coriander
4 tablespoons of pepitas (pumpkin seeds)
Thick Greek yoghurt to serve
Method
Preheat oven to 180 degree.
Line two baking dishes with baking paper and add all vegetables to the tray, drizzle with olive oil.
Cook vegetables in the oven for 30-40 minutes or until soft and starting to get some nice colour.
Add vegetables to a large saucepan and add beans, spices and stock, heat over a high heat until starting to bubble. Meanwhile, heat a small pan with a drizzle of olive oil over a medium heat and toast the pepitas. As soon as they start to become fragrant remove them from the heat so they don't burn. Set aside to cool.
Turning back to the soup, turn of the heat and puree using a bamix blender (you could also put the mix in your blender but you will just have to do this in batches).
Divide soup between bowls and top with a big dollop of thick Greek yoghurt and the pepitas.
Enjoy as a family with some crusty sourdough bread.
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Nutrition (without the bread)
Kilojoules 1650 Protein 17g Carbs 40g Fat 16g Saturated fat 4g Fibre 14g Sodium 680mg
This dish also gluten free for those requiring a gluten free diet.