Roasted Pumpkin Coconut Soup

Method

1. 1Toss pumpkin, onion and garlic with olive oil, paprika, cumin, chilli flakes and salt.
2. 2Roast at 220C for 30 minutes till charred at the edges.
3. 3Squeeze garlic out of skins; add roast veg + ginger to a blender with coconut milk and stock.
4. 4Blend silky; pour back into a pot and warm through.
5. 5Season with lime and salt to taste.
6. 6Ladle into bowls, top with pumpkin seeds, coriander, a drizzle of coconut milk.