Ingredients:

1 medium onion

2 cloves of garlic

1 kabocha pumpkin cut in cubes (seasoned with salt and pepper)

2 cups vegetable stock

1 cup full-fat coconut milk (preferably full fat)

2 tsp chili powder

1tsp ground ginger

1 tsp pepper

1 tsp salt

1 tbsp olive oil

1 tsp coconut oil

Directions:

Preheat the oven to 400º. Toss the cubed pumpkin in salt and pepper and drizzle 1 tbsp olive oil to coat all the cubes thoroughly. Spread out on a large pan lined with baking sheet and place in the oven to bake for 40-50 min, until the pumpkin is soft and golden. Take out of the oven and set aside.

Meanwhile, dice up the onion and garlic and saute in coconut oil until soft. Add pumpkin to fry it up before adding vegetable stock, coconut milk, and all other spices. Reduce the heat down to a simmer and gently stir for 5-10 min. Carefully transfer all to a blender and blend until creamy. Transfer it all back to the pan and stir once through before serving. Garnish with some toasted pumpkin seeds, chopped cilantro, or even add a dollop of yogurt. Enjoy!

Nutritional Information: