PUMPKIN & COCONUT SOUP

makes 5 portions

This soup usually happens in my house when I roast chicken. Because roasting chicken on its own feels a bit like a waste of energy and oven space. So all ingredients usually go on the same tray where chicken sits, I just add them to the tray once chicken has already spent something like 20-30 minutes in the oven, so they finish cooking together. I really enjoy eating it with some cooked chickpeas and crumbled tofu for extra protein.

Ingredients:

• 1 medium sized squash, peeled & cubed
• 2 large onions, peeled and roughly chopped
• 3 carrots, peeled and sliced in 4 
• 4 cloves garlic, peeled and cut in half
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp turmeric powder
• ½ tsp chilli flakes
• some olive oil for drizzling
• generous pinch of sea salt
• 1 tin coconut milk (full fat)
• 6 cups vegetable stock (chicken is equally great), water can work also!
• hard boiled eggs or crumbled tofu or chickpeas to serve with

Method:

1. Transfer all vegetables, spices & salt on a baking tray, drizzle liberally with olive oil and roast for approx. 35-40 mins at 190C/fan, till squash is soft and onions are slightly caramelised.
2. Out of the oven, transfer all veg into a larger pot (or blender bowl), top up with coconut milk, vegetable stock and blend until silky smooth.
3. Taste and adjust salt & liquid.
4. Serve with buckwheat bread or crackers and hard boiled eggs or crumbled tofu