Wash and cut pumpkin in half. Scoop out the seeds
Place the 2 halves face down on a lined baking tray
Roast on 200C for 45mins
In the meantime, wash and cut the cauliflower into florets
Steam for about 10-minutes. Alternatively, you can also rub them with some olive oil and roast in the oven for the last 15-18 minutes next to the pumpkin. This will create a stronger toasty flavour. Steaming, however, will ensure its neutral taste and create a creamier texture for the soup
Once roasting is finished, scoop out the pumpkin flesh which is now almost pureed
Heat oil in a pan on medium high heat
Sautee onion for 4-5 mins until translucent
Add garlic and cook for another 1 minute
Add cauliflower, pumpkin puree, salt, cinnamon and nutmeg
Add water and coconut milk and cook for about 7-8min
Use an immersion blender to blend until smooth OR transfer in a classic blender to blend
Mix in the ground pepper and simmer the soup for another 2-3 minutes
Serve warm with toasted pumpkin seeds, a drizzle of full-fat coconut milk, and if you like, spiced roasted chickpeas for extra crunchiness
* Use thin coconut drink from carton if you want pumpkin to be your star or go for full-fat version for a richer coconutty taste. I myself prefer the former, I find it more interesting to trace the coconut in the after-taste of each spoon.
Calories: 105Cal / 439Kj ; Fat 6.gr of which Saturated 3.2gr; Sodium 185mg; Potassium 984mg ; Carb 12.5gr; Protein 2.8gr; Fibre 2.6gr ; Sugar 5.3gr ; Vit A 135% DV; Vit C 85% DV ; Calc 4% DV; Iron 6.2%