Vegan Pumpkin Soup with Turmeric | Simple Recipe

Ingredients

• 1 kg (2.25 lbs) hokkaido pumpkin
• 300 g (10.5 oz) parsnips
• 2 garlic cloves
• 1 onion
• 15 g (0.5 oz) ginger
• 2 tbsp coconut oil
• 1 tsp chili flakes
• 400 ml (1.66 cup) vegetable broth
• 400 ml (1.66 cup) coconut milk
• 2 tbsp ground turmeric
• 1/2 lime (zest and juice)
• salt
• pepper
• 1 (gluten-free) baguette
• 2 tbsp olive oil
• 1 tbsp dried herbs (e.g. basil, oregano)
• pumpkin seed oil
• toasted pumpkin seeds
• parsley