3 kg Pumpkin, cut into chunks
6 tbsp Olive Oil
3 tbsp Garlic, chopped
6 Medium/large leeks, finely sliced
3 Red Chillies, finely chopped once seeds removed
1 ½ lt Veg Stock
600 ml Coconut Milk
2 tsp. Sea Salt
Fresh Coriander Leaves
Preheat the oven to 180 degrees.
Spread the Pumpkin on a roasting pan and roast for 30 minutes or until tender and golden brown.
Add the Olive Oil to the pan and heat.
Add the Garlic and Leeks and sauté for 5 minutes or until the Leeks are soft and transparent.
Add the roasted Pumpkin, Chilli and Veg stock and simmer for 10 minutes.
Remove from the heat and blend until smooth.
If desired add more Vegetable stock to thin the soup down
Once blended stir in the coconut milk.
Serve with fresh Coriander