Spicy Pumpkin Soup

WHAT YOU’LL NEED

1 medium to large pumpkin

1 leek, cut into chunks

1 onion, diced

1 inch raw ginger, grated 1 lemongrass

4 tbsps Thai red curry paste

1 litre vegetable (or chicken) stock 400ml coconut milk

Juice of 1 lime

1 tbsp honey

3–4 tsp olive oil

2 heaped spoons Linwoods Milled Flaxseed with Bio Cultures & Vitamin D

METHOD

Pre-heat the oven to 200C and peel and de-seed the pumpkin. Cut into chunks and place on a large roasting tray and add two teaspoons of olive oil. Drizzle over one tablespoon of honey and season with salt and pepper.

Place in the oven and roast for 30 minutes. Add two teaspoons of olive oil to a large pot and add the onion, leeks, ginger and lemongrass and cook for 10 minutes until soft.

Stir in the Thai red curry paste and add the roasted pumpkin and its juices. Add the coconut milk and vegetable stock and simmer for five to 10 minutes. Sprinkle on two tablespoons of Linwoods flaxseed, and then remove the stalk of lemongrass.

Add juice of one lime and allow to cool slightly before blending all of the ingredients. Return to the heat and gently heat through. Serve.