SPICED VEGETABLE SOUP

INGREDIENTS

1 large butternut pumpkin cut in half, seeds removed 1- 2 tbsp olive oil Pinch of salt For the Soup:

2 tbsp olive oil ¾ cup onion finely chopped

3 cloves garlic

1 ¼ tsp crushed ginger ¾ tsp salt

Pinch cayenne pepper

¼ tsp cinnamon

300 ml coconut milk full- fat Cilantro

METHOD

Preheat oven to 180 degree Celsius Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the pumpkin.

Place face- down on a large baking sheet lined with parchment paper or aluminium foil. Bake in preheated oven for 50- 60 minutes, or until it is tender. For the Soup:

In a medium skillet combine 2 tablespoons olive oil and onion. Sauté over medium heat for 5 minutes. Add garlic and ginger. Continue cooking over medium heat for 2 minutes.

Lastly, add salt, cayenne, cinnamon, coconut milk. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.

Once pumpkin is done cooking, remove as much flesh as you can and discard the skin. Add half of the pumpkin and half of the coconut milk mixture to the bowl of a large food processor. Process for 2- 3 minutes, or until contents are completely smooth. Pour soup into a large pot over low heat. Check for seasoning.