What makes this soup perfect? Well, it has a few of my favorite vegetables. It is colorful. It is tasty. It is filling, it’s easy and cheap to make. And it is made with love.

All the vegetables are roasted, which enables them release their sugars and they get a bit caramelized which adds depth to the flavour.

To begin. Preheat your oven to 180 °C. Line a baking sheet with foil and spray some olive oil on it.

Clean and chop your veggies and arrange them on the tray. Spray a bit more oil on them. Sprinkle the salt and pepper and the coriander seeds and little bit of parsley.

As the veggies roast. Crush the garlic, ginger and turmeric together and chop your onion.

Heat 1 tbsp of oil in a medium saucepan and add the onion. Let it sauté a while. Then add the ginger garlic mixture and the coriander stalks. Add the dhania jeera and a bit of salt and pepper. Mix well.

Cover and let simmer for 15-20 minutes for the flavours to mix well. Once ready, check seasoning and adjust if necessary.

Blend the soup to your desired consistency. Garnish and serve.

You can have this soup as it is for a light lunch or add a bun for a light dinner.

I do not know how to describe how delicious and comforting this bowl of soup is. You have to try it to believe it.

The sweetness of the pumpkin, carrots, beetroot and sweet potato blend wonderfully with the zing from the ginger, the coriander seeds and white pepper and the tangy yoghurt flavour. The roasted chickpeas add crunch and a lovely different texture …

Don’t just take my word for it, try it and let me know how it goes.

You can also check out my other pumpkin soup recipe here. https://mykampalanotebook.wordpress.com/2020/09/10/spicy-pumpkin-and-carrot-soup/