Pumpkin Cumin Soup

Pumpkin soup is such a lovely celebration of Winter - and just perfect for warming the cockles on a dreary wet and cold day. This simple pumpkin soup is inspired by a recipe my Mum used to make when I was a child. It's cheerful colour is a welcome addition this time of year, and just really gosh darn comforting to tuck into. Not to mention - pumpkins are outrageously affordable at the moment. I like to double the recipe and freeze half - a great emergency meal! Enjoy! Ingredients 1 medium onion 4 cloves garlic 1/2 a medium pumpkin 2 tsp cumin 1/2 tsp nutmeg 3 cups water (or chicken/ vegetable stock) 1 can coconut milk Salt and pepper Finely dice the onion and garlic, and add to a large pot with a generous swig of olive oil. Saute the onion and garlic until translucent. Skin and chop the pumpkin into smaller pieces, and add to the pot. Add the spices and water to the pot and mix, cover and leave to simmer until the pumpkin is tender. Turn off the heat, add the coconut milk, and blend until smooth with a stick blender (no stick blender? Let the mixture cool before blending in a food processor or blender). Season with salt and pepper to taste. Serve hot with a dash of coconut cream and a sprinkle of pumpkin seeds. Yum!