Two onions, chopped
One leek, chopped
Four or five carrots peeked and chopped
1 butternut squash
1 Red pepper
4 sticks of celery, (optional) chopped
2 cloves of garlic
bunch of coriander or any dried herbs 2 teaspoons
salt and Black pepper
1 teaspoon of cinnamon
2 pints of vegetable stock
2 tablespoons of coconut oil
First of all you need to remove the seeds from your pumpkin as well as the stringy pulp inside the pumpkin. The seeds can be saved and roasted with some chilli oil in the oven later. Scrape the inside of the pumpkin and then cut your pumpkin into wedges as above. Use a vegetable peeler or sharp knife to peel off the thin outer skin and then chop pumpkin using a bread knife into cubes about one inch in size. Prepare and chop remaining vegetables and make up two pints of vegetable stock.
Fry chopped onions until golden brown in the coconut oil. Add leeks and garlic and chopped peppers and fry till softer.
Add garlic, seasoning and cinnamon with herbs and vegetable stock. Stir in remaining vegetables including pumpkin, celery, butternut squash and carrots.
Cook in large pot until all vegetables are soft – about 25 minutes.
Blitz with a blender to remove lumps. Add salt and pepper to taste and serve with crusty bread and a drizzle of cream. Enjoy!