Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Coconut Oil (or other oil)
  • 1 Medium Onion (White, Yellow or Brown, chopped)
  • 2 Cloves Garlic (crushed)
  • 1 tsp Ginger (minced or finely chopped)
  • 1 tsp Thyme
  • 1/2 tsp Cayenne Pepper
  • 9 cups Pumpkin ((2.2lb/1kg) peeled and cubed)
  • 14 ounce Can Coconut Cream ((400ml), Unsweetened)
  • 1 and 1/2 cups Vegetable Stock/Broth ((360ml))
  • Salt and Pepper to taste

Instruction

  • Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
  • Then add the thyme and cayenne pepper and sauté until the onions are softened.
  • Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
  • Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
  • Use an immersion blender to blend it smooth inside the pot. If you haven't got an immersion blender, then transfer to a blender jug in stages and blend until smooth.
  • Add salt and pepper to taste.
  • Serve with some pumpkin seeds as garnish (optional).