Makes 7 Serves –
- 1200g Pumpkin
- 2 Onions
- 3 Garlic Cloves
- 3 Cups Vegetable Stock (Broth)
- 1 Tsp Cumin
- 1 Tsp Nutmeg
- Table salt, 1 Pinch
- Black Pepper, 1 Pinch
- 200g Coconut Cream
- 2 Tbsp Olive Oil
Method
1. Preheat oven to 180 degrees
2. Peel and cut pumpkin into roughly 3cm cubes, coat in 1 tbsp of oil, cumin and nutmeg.
3. Roast pumpkin for 15-20 minutes or until soft
4. Peel and slice onion and garlic
5. Heat 1 tbsp of oil in a large pot, add onion and garlic and saute until softened, season with a pinch of salt and pepper
6. Add stock and roasted pumpkin, and bring pot to the boil for 10 minutes
7. Use a stick blender to blend soup, once smooth add coconut cream
8. Taste soup and season as required (you may wish to add a little chilli)
9. Serve as per meal plan, will keep in the fridge for up to 4 days, freeze remaining portions for later use
