A -inch piece of fresh ginger root
peeled and grated
a few fresh sage leaves
a few fresh thyme leaves
a few fresh oregano leaves
a few fresh rosemary leaves
of chicken stock vegetable stock or alkaline water
Roasted pumpkin seeds for garnish
Turn on oven to 400ºF. Cover carrots and kabocha halves in olive oil. Place kabocha skin side down on a baking sheet covered with parchment paper. On a separate baking sheet put the carrots.
Roast squash 45 min. And carrots 25 min or until tender.
In the meantime, add onions to a large pot with olive oil. Cook until caramelized stirring occasionally. About 10 min. Add celery, lemongrass and cook another 5 min. Add In the rest of the dry ingredients stir.
Once kabocha and carrots are done. Add them to the pot and add stock or water, bring to a simmer and simmer for 10-15 min.
Turn off heat and let cool. Once it’s cooked blend in a blender until smooth and creamy! Add more water or stock if needed. Serve with toasted pumpkin seeds & good olive oil