Pumpkin and sweet potato soup

Ingredients:

• 2 onions

• 4 garlic cloves

• Ginger (how much depends on how much spicy you like; I add a lot!)

• 1 litre of bone broth

• 4 to 5 medium sweet potatoes

• 1 kg of pumpkin

• ½ kale

• 1 bunch of broccoli

• 4-5 tbsp of olive oil

Steps:

1. Set up the oven to 200 degrees.

2. Chop the sweet potato and pumpkin into medium pieces in a large oven tray and add 2 tablespoons of olive oil as well as salt and pepper

3. Place the tray in the oven for 35 to 40 minutes or until the vegetables are soft

4. In a large pot heat the olive oil. Add the onion cut in small pieces

5. While the onion is cooking on low heat chop the garlic and ginger and add to the pot

6. Let the onion, garlic and ginger cook on low heat for a few minutes

7. In the meantime, chop the broccoli and kale (remove the kale stems)

8. Add the broccoli and kale to the pot and remove

9. Let it cook for 2 to 3 minutes

10. Add 1 litre of bone broth to the pot and let it boil with the vegetables for 5 to 10 minutes or until the broccoli is soft. Here you may need to add 1 to 2 cups of boiling water. At this stage the potatoes and the pumpkin should be almost ready and soft

11. When the vegetables in the pot are soft add sweet potato and pumpkin and let it cook for 2 to 3 minutes

12. Add salt, pepper and some other spices such as paprika, cayenne or mustard

13. Blend the all mix with a food processor. Make sure you blend it well and it is done

14. To serve you can toast some pumpkin seeds and add them to your cream on the top

Enjoy!

This dish is rich in vitamin C and vitamin B6, which is important for brain and nervous system health.

It is also a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A.

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