INGREDIENTS
2
Garlic cloves
15 g
Ginger
1 tbsp
Herbs, dried
1 kg
Hokkaido pumpkin
1/2
Lime, zest and juice
1
Onion
1
Parsley
300 g
Parsnips
200 milliliters
Coconut milk
400 milliliters
Vegetable stock
1
Pepper
1
Salt
2 tbsp
Turmeric
2 tbsp
Coconut oil
2 tbsp
Olive oil
1
Pumpkin seed oil
1
Pumpkin seeds
1
Bun