Spicy Pumpkin Soup

Serves 4-6.

Ingredients

• ½ Queensland Blue Pumpkin
• 1 large onion
• 3 cloves garlic, finely chopped
• 2 carrots, chopped
• 1 bunch coriander, chopped
• 1 large red chilli, finely chopped
• 1 can good quality coconut milk
• 2 litres chicken stock
• Extra virgin olive oil
• Coconut chips, toasted
• Thickened Cream

Method

1. Set the oven to 200°C.

2. Peel the pumpkin & carrots and chop into small pieces. Place on a baking tray, drizzle with extra virgin olive oil and cook until caramelized (golden brown) approximately 15-20mins.

3. Finely chop the garlic and onion and cook in extra virgin olive oil in a stockpot until slightly caramelised.

4. Add the roasted pumpkin, carrot and 2 litres of chicken stock and simmer until tender.

5. Purée in the pot with a hand mixer until smooth. Add coconut milk, and chilli and blend until combined. Garnish with a drizzle of thickened cream and coriander.

7. Put into serving bowls and enjoy!