Warming Pumpkin & Coconut Soup

Ingredients

• Kent pumpkin - 1whole.

  • or alternatively if Butternut Pumpkin 1.5

• Onions (red or yellow or mix!) - 2 whole

• Stock or bone broth - 2 cups

  • you can use chicken, beef or vegetable but it must be good quality

• Coconut cream - 200mls

• Cumin - 1 Tbsp

• Garlic - 3 cloves

• Coconut oil - 2 Tbsp

• Salt and pepper for tasting

• Toast some seeds for topping

Method

Cut & deseed the pumpkin, cutting into chunks. Leave the skin on for ease (or remove if you prefer)

Chop the onions and garlic into large chunks and mix within the pumpkin

Rub the coconut oil on the pumpkin, sprinkle with half the cumin, salt & pepper. Roast in the oven on 160 for 50mins depending on your oven. You want it nicely roasted and soft, not crispy or black.

Once cooked, pour the veggies into a large saucepan / pot

Add the coconut cream, stock and remaining cumin into the pot.

Add a dash of garlic powder if you wish and salt and pepper Simmer very lightly for 10mins and let it cool.

Blend the soup in whatever way you wish. I have a hand held soup mixer which I use directly in a large stainless steel pot, missing until its smooth - usually a couple of mins! You can use a food processor, blender, nutra bullet.. whatever you have!But I recommend getting a handheld mix stick thing - its changed my life, no mess, no fuss and saves LOADS of time! .

Reheat when ready to serve, or pour into storage containers for the fridge or freezer.I like to serve with toasted seeds and a dollop of whatever I have in the fridge on top like coconut cream, or yogurt, or plain is lovely too.

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Enjoy!

Note from Em: This recipe is great for batch cooking and freezing.

Use amazing stock or bone broth. It makes or breaks a soup