Ingredients
- 1.5 - 2kg pumpkin/butternut (net weight)
- 1 large onion
- 4 garlic cloves
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp black pepper and ½ salt
- ⅛ tsp cloves
- 1 litre vegetable stock (2 cubes)
- 200ml coconut milk (you can freeze the other 200ml of a tin)
- 2 tbsp maple syrup/honey
- A sprinkling of pumpkin seeds
- Chop up and roast the pumpkin/butternut for 30 min in some olive oil.
- While waiting for that to roast, peel and chop up the onion and prepare the garlic, and get the stock ready.
- Fry up onion and garlic, then add in the butternut, spices, and stock.
- After about 15 minutes of simmering, blend.
- Give the can of coconut milk a good shake before opening it, and add in along with the syrup or honey just before serving. Dish into bowls and then sprinkle on some pumpkin seeds for style points.
- Serve with your homemade bread you made earlier.
Serves 6.
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