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
  1. Preheat oven to 200 C || 390 F
  2. Toss the pumpkin and carrots through the coconut oil and add to a large roasting pan with the whole garlic cloves.
  3. Cook 50 minutes or until golden, turning once.
  4. Squeeze the cooked garlic from its skin into a large pot with the roasted vegetables, stock, water and peanut butter. Simmer 10 minutes.
  5. Add the coconut milk and blend until smooth.
  6. Serve topped with coconut cream and chopped peanuts
Recipe by to her core at