Ingredients
Method
Pre heat oven to 220C.
Place all the pumpkin on a baking tray lined with baking paper.
Drizzle the olive oil and season the pumpkin – toss the pumpkin to ensure the oil is coating it evenly.
Place in the oven and reduce the heat to 190C.
Cook for 35-40 minutes or until cooked through and golden.
Remove from heat and set aside.
In a fry pan heat the coconut oil/butter on a medium heat.
Add the onion and coriander stalks and cook of for 3 - 4 minutes.
Add the herbs and spices and cook for further minute.
Add the stock and bring to the boil, reduce to a simmer and cook for 8-10 minutes.
Add the pumpkin to a blender, pour in the liquid and blend for 20 seconds or until fully processed.
Remove from the blender and return to the stove top on a low heat.
Add the coconut cream and stir to combine.
Season. Add coriander leaves (optional).
Recipe by Scott Gooding
Ingredients
Directions
Pre heat oven to 220C.
Place all the pumpkin on a baking tray lined with baking paper.
Drizzle the olive oil and season the pumpkin – toss the pumpkin to ensure the oil is coating it evenly.
Place in the oven and reduce the heat to 190C.
Cook for 35-40 minutes or until cooked through and golden.
Remove from heat and set aside.
In a fry pan heat the coconut oil/butter on a medium heat.
Add the onion and coriander stalks and cook of for 3 - 4 minutes.
Add the herbs and spices and cook for further minute.
Add the stock and bring to the boil, reduce to a simmer and cook for 8-10 minutes.
Add the pumpkin to a blender, pour in the liquid and blend for 20 seconds or until fully processed.
Remove from the blender and return to the stove top on a low heat.
Add the coconut cream and stir to combine.
Season. Add coriander leaves (optional).
Recipe by Scott Gooding