This roasted pumpkin soup recipe is super creamy, delicious and the perfect combination of winter flavour for those cold winter nights.
- Preheat the over to 200°C. Place your vegetables in quarters onto a tray lined with baking paper and rub with olive oil and roast in the oven for 50 minutes.
- Once vegetables are cooked scoop all ingredients into a bowl and use a hand blender to blend the ingredients. Slowly pour your in your chicken stock until you get a smooth consistency.
- Add the remaining ingredients into the mixture and blend until the coconut cream is combined and serve.