SPICED PUMPKIN, CARROT AND COCONUT SOUP 🍂

SPICED PUMPKIN, CARROT AND COCONUT SOUP 🍂 

Ingredients:
1 butternut pumpkin chopped into large chunks, skin and seeds removed
2 large carrots peeled and chopped smaller, they take longer to cook than the pumpkin
1/2 red onion diced
2 tablespoons of diced garlic
1 tablespoon each of Golden Glow and Ginger Ninja
Cracked pepper
Two tablespoons of olive oil
270ml can of coconut milk

Method
Saute onion and garlic in a large pot in olive oil.
Add the spice mixes and stir
Add the pumpkin and carrot, stir to coat
Pour in about six cups of water, or veg stock if you make your own, just enough to cover the veg
Cook uncovered until tender.
Cool slightly then blend with a stick blender.
Stir in the coconut milk and add extra seasoning to taste.

Voila!

Thinly slice garlic - Quickly crisp up some garlic clove slices in coconut oil on the pan. ohhhh yuummmm yehh!

Serve with fresh spring onion.

Enjoy this winter warmer!