Whole butternut pumpkin around 1.5 kg
270ml can ayah coconut milk
3 cups chicken stock ( I used homemade)
1 tsp coconut oil
1 onion, diced
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp nutmeg
1/2 tsp Thyme
Salt and pepper to taste
Cut pumpkin in half, length ways, remove seeds.
Place cut side down on a baking tray, add around a cm of water to the baking tray, bake in a 180 Deg oven for around 40 min. I put it in the oven set the timer for 40 min then go to bed, in the morning I continue with the soup.
Allow pumpkin to cool, remove skin.
In a med saucepan heat oil over med to high heat.
Add onion and cook for around 5 min. Add spices cook for around a min, stir so the spices don’t burn.
Add the stock and pumpkin. Using a hand blender, blend until soup is a smooth consistency.
Bring to the boil, reduce to a simmer for around 10 min.
Stir in coconut milk and season with real salt and pepper
Serves 5 or 6 if serving with some grain free bread