Coconut Pumpkin Soup

1 diced onion

1cm fresh ginger finely grated

1 garlic clove

1 pumpkin (butternut squash) diced

1 tbsp coconut oil

1 litre vegetable stock

½ can coconut cream

  1. In a large saucepan over a medium heat add the onion, ginger and garlic to the coconut oil, and fry for few minutes.

  2. Add the pumpkin and stir for another 2 minutes.

  3. Add the stock and bring to the boil.

  4. Reduce to a simmer and cook for 20 minutes or until the pumpkin is soft.

  5. Once slightly cooler blend until smooth and creamy.

  6. Stir in the coconut cream and serve.

Coconut Pumpkin Soup