Halloween is coming and this is perfect for the ever approaching fall nights!

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Pumpkin carrot soup with coconut milk

Recipe:

30mls grapeseed or olive oil
1 medium onion, diced
2 cloves garlic, chopped or crushed
Pinch chilli flakes
Sea salt and black pepper
300g carrot, diced (peel if not organic)
920g pumpkin, peeled and chopped in cubes
1 1/2 cups water
180mls organic coconut milk

Handful shelled, unsalted pistachios, chopped
Greek yoghurt

Saute onion, garlic, chilli and seasoning in oil over medium heat until onion is transparent.  Add carrot and pumpkin and toss through mixture briefly then cover saucepan for 2-3 minutes.

Add water and cover, simmering over low-medium heat for 20 minutes, or until carrot and pumpkin are soft.  Add coconut milk and cook for further 3-4 minutes.

Allow to cool a bit then blend or process until mixture is smooth.  Heat soup over medium heat until hot before serving.

Serve with Greek yoghurt and sprinkle with pistachios.

Serves: 4

Note:  freezes well

recipe: a pinch of vanilla

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