Creamy Pumpkin and Coconut Soup Recipe

This is a recipe I came up with on the fly, but it doesn't show! I'm a big fan of comfort food and this dish definitely ticks all the boxes. It makes you feel warm and snuggly on the inside, like a hug for your tummy.

Serves: a lot! At least 6 I would say

1.5kg butternut pumpkin, cubed
2 carrots, chopped into slices roughly 1.5-2cm thick
1 onion, chopped
1 tsp ground ginger (or you could use fresh if you have it)
400ml tin coconut milk
1L vegetable stock
500ml water
Nuttelex for frying

1. In a large saucepan over medium heat, fry the onions in the butter until softened. Add the ginger and fry, stirring, for 30 seconds.

2. Add the pumpkin and carrot, stir, and then add the stock and water. Bring to the boil and then cover and simmer for 20 minutes.

3. Remove from heat. Using a stick blender or food processor, blend soup until no lumps remain. Stir in the coconut milk and return to a medium heat. Warm the soup through again and then serve.

Happy eating! :)