By Sophia Boesenberg of Saskatoon Kitchens

4 cups diced pumpkin or squash such as butternut
1 diced sweet potato or yam
2 diced carrots
1 yellow onion diced
1 head of garlic minced
1 bunch of cilantro
4 cups vegetable broth
1 can coconut milk
1/8 cup olive oil
1/8 cup yellow curry powder
Juice of 2 limes
1 tbsp Sambal paste, more if you like spicy.
Salt and Pepper to taste

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Combine first four ingredients with olive oil and curry powder. Season with salt and pepper and roast at 450F until tender and caramelized. Combine with garlic and cilantro in a large stock pot and add your vegetable stock and coconut milk. Blend with immersion blender. (If you don’t have one blend, all your ingredients in a blender and then return soup to stock pot.) Warm gently over medium heat, be careful not to scorch. A thick bottomed cast iron or enameled cast iron pot is best. Adjust seasoning with lime juice and sambal. Garnish with toasted pumpkin seeds, additional cilantro, or a dollop of greek yogurt.

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