Roasted pumpkin soup

Ingredients:

1 medium pumpkin - peeled, seeded, and cut into chunks

2 medium carrots - peeled and chopped

1 large onion - roughly chopped

3 garlic cloves - peeled

1 tbsp olive oil (or avocado oil)

1 tsp ground cumin

½ tsp ground cinnamon

900ml vegetable stock

250ml unsweetened coconut milk (or other milk of choice)

1 tbsp fresh lemon juice

Coriander sprigs for garnishing

Directions:

• Preheat the oven to 200°C
• Spread the pumpkin chunks, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil, toss, and arrange in a single layer.
• Bake in the oven for 30-40 minutes, stirring halfway through until the pumpkin is tender and lightly caramelised.
• Transfer the roasted vegetables to a large pot and add cumin, cinnamon and vegetable broth. Bring to a simmer and cook for 10 minutes.
• Remove from the heat and blend the vegetable mixture until smooth.
• Stir through the coconut milk and add a little lemon juice to taste.
• Serve in bowls with fresh, crusty bread.