What to do with leftover roast veggies (or a productive backyard pumpkin vine)…
My neighbour invited the street over for a BBQ some time ago and presented us each with an amply proportioned pumpkin from his backyard garden. We ate it, and I put the seeds in my own garden. And this week was harvest time!
I roasted half of this vast pumpkin in coconut oil and sea salt, along with an unpeeled clove of Russian garlic and a red onion peeled and quartered.
Then blended it with enough veggie stock to get a creamy soupy consistency. That’s it.