This pumpkin soup recipe is a Caribbean style soup dish made from pureed calabaza pumpkin and yellow yam. It's delicious, vegan friendly with a silky smooth texture.
Let me tell you, this recipe is extremely easy, you don't have to go hunting for a variety of root vegetables as you would do with some thing like chicken soup.
Preheat oven at 200c/400f/gas mark 6. Place the pumpkin and yellow yam on a baking tray lined with parchment paper, coated with oil. Coat the tops of the vegetable with olive oil.
Meanwhile, on medium heat, add the olive oil to a heavy duty pan then proceed to saute the onion, scallion, garlic and ginger until soft and translucent.