1 butternut pumpkin, peeled, de-seeded, chopped into 2 cm cubes 2-3 tbsp fresh rosemary chopped 1 red or white onion, chopped into chunks and layers separated 1 bulb of garlic, each clove smashed 3 tbsp olive oil Salt and pepper ¼ cup pumpkin seeds 1 tsp turmeric powder 1 tsp curry powder 1 tbsp coconut oil 2 ½ cups home made chicken broth (Click here for the recipe) 1 270ml can coconut cream or coconut milk 1 cup of fresh parsley
1. Preheat the oven to 150 degrees fan bake or 160 bake, while preparing the pumpkin. 2. Place the pumpkin cubes, onion and garlic into a roasting pan. Rub vegetables with the rosemary and olive oil and generously season with salt and pepper and sprinkle the pumpkin seeds on top. 3. Bake slowly for one hour to allow the pumpkin, garlic and onions to become soft and sticky. If the oven is too hot the onion, garlic or seeds will begin to burn – turn it down if this happens. 4. When pumpkin is cooked, heat a large heavy based pan. Add coconut oil and fry turmeric and curry powder for a few seconds (stirring). Then add the roasted pumpkin etc. along with stock and coconut cream. Bring to the boil, reduce the heat and simmer for 5 minutes. 5. Add fresh parsley and blend (either in the pot with a stick-blender or in a food processor). Season as needed with extra salt and pepper.