Pumpkin and Butternut Soup

Ingredients

• 750 g pumpkin
• 400 g butternut squash
• 2 tbsp olive oil
• 1 tsp paprika
• 1 pinch chilli flakes
• 1 garlic clove
• 1 litre vegetable stock
• 1 can coconut milk

Instructions

1. Firstly, Pre-heat the oven to 200C. Now peel, deseed and roughly chop both the pumpkin and butternut squash into small cubes.
2. Now add all these into the roasting tray and top with olive oil, whole garlic clove, pinch of chilli flakes, tsp paprika and 2 pinches of salt & pepper. Now just roughly mix around so evenly covered. Place these in the oven for 30 minutes at 200C.
3. Remove from the oven, add everything to a large blender or cooking pot. Then add the 1 litre of stock and coconut milk and blend or hand blend until smooth.