Pumpkin is a powerful anti-inflammatory which makes this recipe a go to for those suffering with joint pain, especially as fall’s cooler weather sets in.
- *1 medium sugar pumpkin
- 1 small apple (or 1/2 a large one)
- 1 medium yellow onion
- 3 cloves of garlic
- 1 can coconut milk
- 1 tsp. fresh grated ginger
- 1/2 tsp. ground turmeric
- 1/4 tsp. cayenne (add more if you want more heat)
- Olive oil, Celtic sea salt, fresh ground pepper, for roasting
- Additional Celtic sea salt to taste
- Preheat oven to 400 degrees F.
- Roast pumpkin for a few minutes to soften (makes it easier to cut).
- Cut pumpkin in half, scoop out the insides (saves & toast the seeds if you like).
- Drizzle pumpkin flesh with olive oil, salt and pepper and roast cut side up for 20 minutes
- Flip over and roast for an additional 20 minutes or until the flesh is soft.
- Remove from oven, once cooled; peel the flesh away from the skin.
- Slice the apple and onion into wedges and arrange on a baking sheet with garlic. Drizzle with olive oil, salt and pepper, and roast for 20 minutes.
- In a Vitamix or traditional blender, add pumpkin flesh, roasted onion, apple, garlic, coconut milk, ginger, turmeric, cayenne and pinch of good salt. Puree until smooth.
- If the mixture is too thick, add a bit of bone broth or filtered water to thin it out.
- Season with salt to your taste.
*If you want to take a shortcut use organic canned pumpkin puree.