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Roast Pumpkin & Coconut Soup
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| Half Jap Pumpkin | |
| 1 | Capsicum |
| 2 | Carrots |
| 1 Large | Brown Onion |
| 3 Large Cloves | Garlic |
| 1 | Chilli,, (de-seeded) |
| 1 Teaspoon | Mustard Powder |
| Half Teaspoon | Paprika |
| A Few Shakes of Ground Cinnamon | |
| 1 Litre | Vegetable stock,, (salt reduced) |
1 & A Half Cups of Coconut Milk
Heat oven to 180 deg C. Peel pumpkin & cut into thick slices and place into baking tray. Roast oven for 30 mins. Peel carrots & capsicum. Add carrots to roasting tray and roast for 15 mins. Add peeled Capsicum to roasting tray and cook for 10 mins.
Chop onion and sauté until soft. Add mustard, paprika & cinamon & cook until fragrant. Add vege stock, chopped garlic, pumpkin, carrots, capsicum, chopped & seeded chilli. Bring mixture to the boil then turn heat down and simmer for 15 mins.
Blend up the mixture and add coconut milk and simmer for another 5 mins.
Meal is ready to serve.
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