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
In a large saucepan over a medium heat add the onion, ginger and garlic to the coconut oil, and fry for few minutes.
Add the pumpkin and stir for another 2 minutes.
Add the stock and bring to the boil.
Reduce to a simmer and cook for 20 minutes or until the pumpkin is soft.
Once slightly cooler blend until smooth and creamy.
Stir in the coconut cream and serve.