• Pre-heat oven to 180 degrees.
• In a large roasting tray, place all the diced pumpkin / carrot / onion / garlic (as evenly spread as poss), drizzle with olive oil, season with salt & pepper
• Bung it all in the oven for about 45 mins. Check on it after half an hour. You want the veggies to be just turning light golden brown.
• After you’ve taken veggies out of the oven. Add to a large pot on the stove-top.
• Add chicken stock, water, coconut cream, spices & ginger.
• Bring to the boil & then simmer for 15 mins.
• Get a mini stick blitzer, and blitz the mixture in the pot. If you haven’t got one - get one, you’ll never look back.
• The soup should be perfect texture & consistency, but you can always thicken or thin down if you so desire.
• Bring back up to heat when you’re ready to eat. You want it piping hot!
• Adjust seasoning to TASTE TASTE TASTE & adjust according to your taste-buds.
• We like a bitta zhuzz on top. We add a dollop of natural yoghurt, sliced avo, toasted pumpkin seeds & chopped coriander & a wee shimmy of Lucky Taco Chilli Salt (any garden herbs work).
• Serve with crusty bread & enjoy!