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Spiced Pumpkin, Cauliflower & Coconut Soup

The first of my warming autumn soups: it's creamy and rich and packs a powerful punch! Perfect for when you're feeling slightly under the weather or just a nice warmer on a chilly day!

Serves 2/3

Takes 30 minutes (15 prep, 30 cook)

1/2 a medium pumpkin (keep the seeds)

1 red onion

4 cloves of garlic

2 tbsp of olive oil

1 tsp of chilli flakes

2 tsp of powdered vegetable stock

2 tsp of salt

2 tsp of pepper

1/2 a cauliflower

500ml of water

2 tbsp of creamed coconut (or 1 tin of coconut milk, removing 300ml of water)

1 tsp of ground nutmeg

4 spring onions

Preheat the grill to 180C.

Deseed the half pumpkin and place the seeds in a sieve under running water, rinsing off the pumpkin residue. Set aside for later.

Chop the red onion and crush and chop the garlic heat them on medium/high in a large cast iron saucepan with one tablespoon of oil, chilli flakes, powdered vegetable stock, salt and pepper, mixing them thoroughly.

Placing the half pumpkin face down, use a sharp knife to carefully skin it into medium sized pieces, about 2mm thick maximum and set them aside for later. Chop the pumpkin into 2cm cubes and add them to the pan with the onion and garlic, mixing it in well.

On a large baking tray, lay out the rinsed pumpkin seeds with the pumpkin skin and grill on the top shelf for 10 minutes, moving them around after 5.

Break apart the cauliflower into small heads, removing the main stalk, and add it to the saucepan with the pumpkin and the remaining water, creamed coconut (or coconut milk) and nutmeg, mixing it in well. Turn the heat up to maximum and cook for 10-15 minutes.

After the seeds and skin have grilled for 10 minutes, drizzle them in oil and grill on the next level down until the skin crisps up, this should take about 5 minutes.

Cut the spring onions lengthways, and then chop it up. Set this aside ready for garnishing too.

When the pumpkin can be squashed against the side of the saucepan with the back of a wooden spoon; remove the pan from heat and blend until smooth, using a hand held blender.

Serve the soup with the toasted seeds, skin and spring onion, with a side of toasted sourdough.

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