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

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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.