Ingredients

The following ingredients have 4 Servings
  • 2 cups diced pumpkin
  • 2 cups diced cauliflower
  • 1-2 tablespoons curry powder
  • 1-2 tablespoons smoked paprika
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic (chopped)
  • 2 inche piece of ginger (chopped)
  • 1/2 small onion (diced)
  • 4-6 cups vegetable broth
  • large handful of spinach (chopped)
  • salt/pepper to taste
  • 1/4 cup toasted sliced almonds

Instruction

  • Preheat oven to 425 degrees.
  • In a large bowl combine pumpkin, cauliflower, curry, paprika, salt and 1 tablespoon olive oil. Toss to coat. Bake on a baking sheet in a single layer for 25-30 minutes.
  • Heat remaining oil in a pot over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes until fragrant. Add additional curry powder and paprika if desired.
  • Add the roasted pumpkin and squash.
  • Add vegetable broth and spinach.
  • Bring to a boil, reduce heat and simmer for 5-10 minutes.
  • Serve topped with sliced almonds.