INGREADIENT

• 2 tbs coconut oil
• 3 garlic cloves large minced
• 1/2 onion brown medium
• 1 tbs turmeric root peeled grated
• 1L vegetable stock low salt
• 3 cups butternut pumpkin peeled diced
• 1/2 cup coconut milk
• salt and pepper *to taste

Direction

1. In a large saucepan, heat the coconut oil over med-high heat. Cook the garlic and onion until just soft. Add the turmeric and cook for another 3 to 4 minutes.
2. Add the stock and the pumpkin, and bring to the boil. Simmer until the pumpkin is tender. Remove from heat and allow to cool slightly.
3. Add the cooked pumpkin mixture to a high speed blender. Process until smooth, then add the coconut milk, season with salt and pepper and serve.