Nourishing Pumpkin Ginger Coconut Soup
Ingredients
- 1kg pumpkin (jap)
- 500ml vegetable broth
- 250ml coconut milk
- 60g fresh ginger
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 tbsp coconut oil
- salt and pepper
Preparation
Preheat oven to 180°C
Peel pumpkin and cut into bite sized pieces. Place on tray, drizzle over warm coconut oil and toss around with your hands. Roast pumpkin in the oven for approximately 45 minutes or until it’s soft and starting to caramelize
While the pumpkin is roasting, peel the ginger and prepare the stock
Put cooked pumpkin, vegetable broth, coconut milk, ginger, cumin and cinnamon into a blender and blend until super smooth
Season with salt and pepper to taste and decorate with nut
