Roast Pumpkin and Coconut Soup Recipe
Ingredients
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
Method
Preheat the oven to 180 degrees.
Spread the Pumpkin on a roasting pan and roast for 30 minutes or until tender...

