Roasted pumpkin and peanut soup
- 1kg pumpkin, peeled, deseeded and roughly chopped
- 2 med carrots, chopped
- 1 Tbsp coconut oil
- 3 large garlic cloves
- 2 cups veg stock
- ½ cup water
- ½ cup natural peanut butter
- ½ cup coconut milk
- Coconut cream and chopped peanuts, to serve
- Preheat oven to 200 C || 390 F
- Toss the pumpkin and carrots through the coconut oil and add to a large roasting pan with the whole garlic cloves.
- Cook 50 minutes or until golden, turning once.
- Squeeze the cooked garlic from its skin into a large pot with the roasted vegetables, stock, water and peanut butter. Simmer 10 minutes.
- Add the coconut milk and blend until smooth.
- Serve topped with coconut cream and chopped peanuts
Recipe by to her core at http://tohercore.com/roasted-pumpkin-peanut-soup/
3.5.3226