Creamy Pumpkin Soup

INGREDIENTS

• 1 Tablespoon Coconut Oil

• 1 Onion (chopped)

• 2 Cloves Garlic (crushed)

• 1 Teaspoon Ginger (minced or finely chopped)

• 1 Teaspoon Thyme

• 1/2 Teaspoon Cayenne Pepper(grounded)

• 1/2 Teaspoon Cinnamon (grounded)

• 1/2 Teaspoon Cumin (grounded)

• 1kg Pumpkin (peeled and cubed)

• 400ml Coconut Cream

• 360ml Vegetable Stock/broth

• Salt and Pepper to taste

INSTRUCTIONS

1. Add the coconut oil to a pot with the chopped onion, garlic and ginger and saute. Then add the thyme and cayenne pepper and saute until the onions are softened. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.

2. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes)

3. use an immersion blender to blend it smooth inside the pot. If you haven’t got an immersion blender, then transfer to a blend jug in stages and blend until smooth.

4. Add salt and pepper to taste. Serve with pumpkin seeds as garnish.

SERVES 4