This soup is warming so perfect for a wintery night :)
Silky delicate flavours from every day basic ingredients we all love.
1kg Pumpkin roughly chopped skin on
1 medium potato
2 medium carrots - roughly chopped
1/2 cup (125ml) coconut milk
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until just soft.
Add garlic and spices and cook, stirring, for less than a minute.
Add pumpkin, potato, carrot and stock and bring to the boil. Simmer for 30 minutes. Allow to cool slightly, add in coconut cream then blend in batches.
Season and add a little more nutmeg and a swirl of coconut cream.
This recipe is a great one to make in double batches and freeze some for later.
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