• 2 onions
• 1 Tbsp coconut oil
• 1 butternut pumpkin
• 2 cloves garlic
• 1 chilli (deseed optional)
• 1 1/2 cups coconut cream plus extra for serving
• 1L water
• 1 Kaffir lime leaf
• 1 stalk lemon grass
• Salt and pepper for seasoning

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1. Preheat the oven to 180°C and line a baking tray with baking paper
2. Prepare - dice the onion, and garlic, peel and chop the pumpkin, and chop the chilli
3. Add the pumpkin to the baking tray and coat in coconut oil, season with salt and pepper and roast until golden - approximately 25 minutes
4. In the final 10 minutes add the onion and garlic
5. Bring a large pot to medium heat, add the pumpkin tray and remaining ingredients
6. Bring to the boil, lower the heat, and allow to simmer until the pumpkin is tender and the flavours are infused
7. Remove from the heat and allow to cool - approximately 15 minutes
8. Remove the kaffir lime leaf and grab your hand blender and puree the pumpkin mixture to a smooth consistency
9. Serve with a dash of coconut cream, season to taste
10. Enjoy!

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