Pumpkin Soup

Ingredients

• 1 kg butternut squash, cubed
• 1 onion
• 2 cloves garlic
• 1 tbsp fresh ginger
• 750 ml vegetable broth
• 200 ml coconut milk
• 2 tbsp olive oil
• 2 tbsp pumpkin seeds

Method

1. 1

   Preheat the oven to 200°C. Roast the pumpkin with half the oil for 25 minutes.

2. 2

   Sauté the onion, garlic, and ginger in the remaining oil.

3. 3

   Add the pumpkin and broth and simmer for 10 minutes.

4. 4

   Blend until smooth and stir in the coconut milk.

5. 5

   Season to taste and serve with roasted pumpkin seeds.