Credit: Paleo Leap blog

INGREDIENTS

• 1 winter luxury pumpkin, sliced in half and seeded
• 2 medium russet, white potatoes or sweet potatoes, roughly chopped
• 1 large carrot, roughly chopped
• 1 small onion, diced
• 2 garlic clove, minced
• 1 tsp. ginger, minced
• ½ tsp. curry powder
• ¼ tsp. coriander powder
• 4 cups vegetable stock
• 2 tbsp. fresh lime juice
• Sea salt and freshly ground black pepper
• olive oil

PREPARATION

Preheat the oven to 400 F. Place pumpkin halves upside down on a baking sheet lined with parchment paper. Bake the pumpkins in the preheated oven until the flesh is soft, about 40 minutes. With a spoon, scrape the flesh from the skin and place in a bowl. Purée using an immersion blender or food processor and set aside. Put several tablespoons of olive oil in a saucepan over medium heat and sauté the onion and garlic for 2 to 3 minutes. Add the potato and carrot chunks and pour in the vegetable stock. Bring to a boil, then lower the heat and simmer until the vegetables are very tender. Mash roughly with a potato masher. Add the pumpkin purée, all remaining ingredients, and season with salt and pepper to taste. Give everything a good stir. Puree using an immersion blender or leave as is if you like a chunkier soup. Let the soup simmer until warm and serve.