Serving Size: 4-6
Prep Time: 20
Cooking Time: I hours
- 1 butternut pumpkin (chopped and baked)
- 2 onions
- 1 sweet potato
- 1 parsnip
- 4 cups reduced salt stock (vegetable or chicken)
- Preheat oven to about 200 degrees Celsius. Cut vegetables in chunks and roast for about an hour.
- When cooled, process vegetables with stock. Add further water for a thinner consistency.
- Serve with a swirl of Greek yoghurt or coconut cream.