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Pumpkin Spice Soup

Kezia Hall
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Servings 6

Ingredients
  

  • 1 leek
  • 4 spring onions
  • 1/2 pumpkin cooked about 700g
  • tsp salt or more
  • 1 tsp gram masala
  • 2 tsp cinnamon
  • 1 tsp all spice
  • 1/4 tsp cayenne
  • 50 g creamed coconut
  • 500 ml bone broth/stock or equivalent in stock cubes
  • 1 litre water
  • 3-4 garlic cloves

Instructions
 

  • First you want to cook the pumpkins. I just stab a whole pumpkin with a sharp knife and place it whole into the oven at 180c for an hour and half then scrap out insides. You can peel and roast it but I am lazy and prefer this method. You can also use canned pumpkin or a butternut squash.
  • In a large pan place the vegetables and garlic and spices in the pan and state with a knob of butter or coconut oil. Saute for 3-5 mins.
  • Add both and liquid and bring to boil. Cook for 10 mins or until soft.
  • Blend until smooth and season to taste.
  • Serve immediately.

Notes

To do it in a slow cooker just put all the ingredients in a slow cooker and turn of high to medium setting over night. If doing this you needn't cook pumpkin before you can just peel and chop it and place it in slow cooker if you want.