Curried Pumpkin & Carrot Soup with Crunchy Pepitas & Yogurt - Brooke Kelly Nutrition

Ingredients

• ½ medium jap pumpkin and it’s seeds reserved, cut into wedges
• 2 large carrots, cut into wedges
• 2 white onions, diced
• ¼ tsp cayenne pepper
• ¼ tsp ground turmeric
• ½ tsp garam masala
• ¼ tsp cumin
• 1 pinch salt
• 3 tbsp extra virgin olive oil
• 1 tbsp ghee (or unsalted butter)
• 2 leeks, finely chopped
• 2 cm knob ginger, finely sliced
• 3 cloves garlic, finely sliced
• 1 litre chicken bone broth / stock (or vegetable)
• 1 tbsp white miso paste
• ½ can coconut milk
• ⅓ cup natural greek yogurt
• 10g mint leaves
• Salt
• Pepper