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Soup

Ingredients

  • 1 brown onion – diced
  • ½ pumpkin – trimmed, skin removed and roughly chopped
  • 1 tbsp coconut oil or butter
  • ½ bunch coriander stalks – finely chopped
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tsp thyme
  • 2 – 2 ½ cup veg stock
  • 1 cup coconut cream
  • ½ bunch coriander leaves – chopped (optional garnish)
  • 3 tbsp olive oil
  • Sea salt
  • Black pepper

Method

  • Pre heat oven to 220C.
  • Place all the pumpkin on a baking tray lined with baking paper.
  • Drizzle the olive oil and season the pumpkin – toss the pumpkin to ensure the oil is coating it evenly.
  • Place in the oven and reduce the heat to 190C.
  • Cook for 35-40 minutes or until cooked through and golden.
  • Remove from heat and set aside.
  • In a fry pan heat the coconut oil/butter on a medium heat.
  • Add the onion and coriander stalks and cook of for 3 - 4 minutes.
  • Add the herbs and spices and cook for further minute.
  • Add the stock and bring to the boil, reduce to a simmer and cook for 8-10 minutes.
  • Add the pumpkin to a blender, pour in the liquid and blend for 20 seconds or until fully processed.
  • Remove from the blender and return to the stove top on a low heat.
  • Add the coconut cream and stir to combine.
  • Season. Add coriander leaves (optional).
  • This recipe forms a part of our new multi-meal e-book with Scott Gooding. To download your free copy today, head to www.secretserve.com.au/multi-meals