Ingredients (for roughly 4 servings):
750 g pumpkin (peeled, deseeded, cubed)
400 g butternut squash (cubed)
2 tbsp olive oil, 1 tsp paprika, a pinch of chili flakes, 1 garlic clove
1 litre vegetable stock
1 can coconut milk
Method Overview:
- Roast the pumpkin and squash (200 °C) with olive oil, garlic, paprika, chili flakes, salt and pepper for 30 minutes
- Blend roasted vegetables with vegetable stock and coconut milk until smooth
- Storage:
- Refrigerate for 3–4 days, or freeze for up to 2–3 months. Reheat gently when ready to serve
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Serving suggestions:
Garnish with olive oil, coconut flakes, chili flakes, or serve straight from a hollowed-out pumpkin for a festive touch
