600g seeded and peeled pumpkin, chopped into large pieces
400g carrots, peeled and roughly chopped
1 large onion, peeled and roughly chopped
400g coconut cream
1.2ltrs chicken stock
Salt and pepper to taste
Preheat oven to 180C
Place chopped pumpkin and carrots onto a lined baking tray an roast for approx 20mins until cooked through and has achieved some extra colour.
Place the roasted vegetables into a large saucepan along with the chopped onion and stock and bring to the boil. Cook approx 30mins until the onion is soft and then add the coconut cream.
Cook a further 5mins and then season with salt and pepper.
Using a stick blender, puree the soup until smooth and creamy. Adjust seasoning if necessary.
Serve with a dash of sour cream or creme fraiche and a few sprigs of thyme.
