Roasted Pumpkin Soup

Serves 5

Ingredients

• 1 medium pumkin (approx. 1kg)

• 1 tablespoon olive or coconut oil

• 1 large diced onion

• 5 cloves of garlic

• 1 inch piece of ginger, peeled and chopped

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• 1 tablespoon ground coriander

• 4 cups homemade chicken stock or vegetable stock

• 1 (14 oz) can coconut milk or cream

• salt to taste

• fresh coriander to garnish

Steps

1. Preheat oven to 175 degrees C.

2. Cut the pumpkin in half and remove the inner membrane and seeds. Place the 2 halves (with the inside of the pumpkin facing down) on a tray lined with parchment paper for easy clean up. Roast until very tender (approx. 1 hour).

3. Heat the oil in a medium sized heavy bottomed pot. Add onions and sauté for 5 minutes.

4. Add garlic, cumin, coriander and turmeric. Cook until fragrant (1-2 minutes).

5. Add the stock and bring to a boil.

6. Take off the heat and add the coconut milk and salt to taste.

7. Use stainless steel hand mixer to puree soup.

8. Serve and garnish with fresh coriander. Enjoy!