Roast Pumpkin and Vegetable Soup with a Thai Twist...

 **This recipe is Wheat, Gluten and Dairy Free**

Serves: 6-8

Ingredients: 

1 1/2 tablespoons extra virgin olive oil 1.5kg butternut pumpkin, peeled, cut into chunks

2 medium sized carrots, peeled, cut into quarters
2 potatoes, peeled, cut into chunks

4 garlic cloves, halved
2 brown onions, quartered

2 celery stalks, trimmed, chopped

3 roma tomatoes
Small hand full of rosemary, chopped

Small hand full of parsley, chopped

Small hand full of basil, chopped
Large hand full of coriander, chopped
1 long red chilli, deseeded, finely chopped

4 cups salt-reduced vegetable stock

2 cups water
TO SERVE
Coconut cream
Any left over coriander sprigs
Wheat and gluten free bread, toasted

Method:

1. Preheat oven to 200C (180C fan-forced.) Place the pumpkin, carrots, potatoes, garlic, onion, celery, and rosemary in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper. Roast in pre-heated oven until the vegetables are golden and tender.
2. Transfer to a large saucepan over high heat, add parsley, basil, coriander and chilli. Add the stock and water, bring to the boil. Reduce heat to low. Simmer for about 5 minutes.
3. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Place over low heat and cook, stirring, for 4 minutes or until heated through.
   
   Ladle among serving bowls. Top with a dollop of coconut cream, sprinkled coriander and crack pepper. Serve with toasted bread.