Roast Pumpkin and coconut soup

Maybe this doesn't sound that appetizing to some but man it tastes good! It's probably a bit crazy to be making soup here in the West Coast right now as even though officially we are into Autumn it is still totally summer here but I just love this soup and like to eat it anytime of year. 

To make the basic soup you need just a few main ingredients...

1 butternut Pumpkin
1 tin of coconut cream
grated ginger (fresh is best) about a 1/2 thumbs worth (if I had to guess I would say about 5 or so grams)
a generous pinch of salt (or you can use veg stock)\
pepper
2 cups boiling water

If you like it a little spicy by all means feel free to add in some fresh chopped chilli

cut the pumpkin into 1/2 and scoop it out.
lay it face down into a oven tray lined with baking paper and turn the oven onto 180 degrees Celsius

Cook that sucker for 1-1/2 hours until its tender and the skin is blistering

Once the pumpkin is cool enough to touch scoop out the flesh into a saucepan, add in the coconut cream, boiling water grated ginger and blitz it with a stick mix. Add in the salt and pepper to your taste

Serve it hot with a coriander and chilli garnish if you like and enjoy

Yum yum, I'm off to eat some soup!

Dani x

This post was written as part of a blogging challenge devised by  Polka Dots & Frocks for the Blog With Pip alumni. This cue “…but it tasted good” is hosted by heikeherrling blog. To read the other great entries, please visit here.