Pumpkin soup with a twist!

pumpkin-soup.jpgThese cooler days have me looking for soup and this one is super easy and slightly different. 

When I throw things together like this I am not great with quantities so I do apologise in advance for this. I made enough for 4, although it was so yummy I wished I had made more.


Ingredients:

1/2 a pumpkin, peeled and cut in chunks - I used a smaller pumpkin , kent , I think?

1 x brown onion, chopped

4 x cloves of garlic, crushed

1/2 teaspoon Noccas, more if you like it hotter. 

1 tablespoon coconut oil

4 tablespoons Mafe

1- 2 cups of coconut milk or cream.


Method:

Heat the coconut oil in a largish saucepan, add chopped onion and Noccas, fry until onion is opaque. 

Add pumpkin and toss through and pop the lid on to let the pumpkin sweat a little. (I can relate to this pumpkin,hot flushes...eeek).

Add garlic and coconut milk and simmer until pumpkin is soft.

Add the Mafe and puree with a stick blender until smooth and creamy.

Adjust thickness with more coconut cream or milk if desired. 

Serve with crusty bread.