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About the Recipe
Anti-inflammatory, gluten free, dairy free, low gi and totally vegan friendly
Ingredients
Ingredients
1.2kg pumpkin, diced
2 red onions, cut into wedges
4 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 bunch fresh coriander, stems chopped and leaves reserved
1 can coconut cream
4 cups vegetable stock
Preparation
Step 1
Roast your pumpkin and onion with the spices and a little olive oil in moderate oven until gloriously brown (approx 35-45 min).
Step 2
Soften garlic and coriander stems in large pot.
Step 3
Add stock, coconut and roasted veg.
Step 4
Blitz up until smooth.
Step 5
Stir in reserved chopped coriander leaves. Serve and drizzle with a little extra olive oil
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