Roasted Pumpkin & Garlic Coconut Soup with Toasted Black Sesame Seeds

1 large pumpkin – cut in half, de-seeded and rubbed

with olive oil, salt and pepper

10 cloves peeled garlic

1 large diced onion

¼ cup fresh thyme

1 tsp dried cumin

1 tsp salt

2 cups vegetable stock

1 can coconut cream (or milk if you prefer)

Place pumpkin in a large roasting pan. In the middle of the pumpkin place garlic, onion, thyme, cumin and salt. Roast at 180°C for 45 minutes.

Scoop everything out of skin into a large pot and add vegetable stock and coconut cream.

Cook over a medium heat for 20–30 minutes. Combine to a silk liquid with a wizz stick and strain to catch any cheeky thyme sticks or pumpkin skin. Garnish with toasted black sesame seeds and a drizzle of sesame oil.