Yummy winter classic
Former MKR star and Whirlpool ambassador Scott Gooding shares his favourite pumpkin soup recipe
SERVES 4 Preheat oven to 220°C. Roughly chop ½ skinned and seeded pumpkin. Place on a lined baking tray, drizzle with olive oil, season and toss to cover all over. Place baking tray in oven and reduce heat to 190°C. Cook for 35-40 mins. Finely dice 1 brown onion and chop ½ bunch coriander stalks. In a saucepan, heat 1 tbsp coconut oil or butter on medium. Add onion and coriander stalks. Cook for 3-4 mins. Add 1 tsp cumin, 1 tsp thyme, ½ tsp turmeric and ½ tsp cinnamon to saucepan and cook for 1 min. Add 2½ cups vegetable stock and bring to boil. Reduce to a simmer and cook for 8-10 mins. Set aside. Place pumpkin in a blender, pour in stock mixture and blend. Pour back into saucepan and put on stove top on low heat for a few mins. Add 1 cup coconut cream and stir to combine. Season.