OCTOBER NOURISHMENT

ROASTED PUMPKIN SOUP by chef natasha

• INGREDIENTS

  1kg pumpkin (seeded, peeled and cut into large chunks)

  1 large yellow onion (chopped)

  2 inch piece of ginger (about 80 grams) (peeled and minced)

  1 litre vegetable stock

  125 ml can of coconut milk

  ½ tablespoon chilli powder

  2 Tbs of coconut oil

  2 Tbs rapeseed oil

  1 lime

  Salt & Pepper to taste

  Chopped fresh herbs to garnish (coriander, chives, or both)

• RECIPE

  Toss the pumpkin pieces with the rapeseed oil and salt and pepper.

  Roast at 200°C for about 20 minutes until tender and golden.

  Place the onions, coconut oil, ginger, and chilli powder in a pot and sauté until the onions are cooked.

  Add the pumpkin, stock, coconut oil and bring to a simmer for 5 minutes.

  Blend with a handheld blender or in a blender. If it is too thick, thin it down with more stock or water. Taste and add more salt and pepper if needed.

  Add the fresh lime and herbs before serving.

  Note: Delica pumpkin is a nice variety for this recipe.