Ingredients

•  500g Kent Pumpkin- diced
• 3 carrots – diced
•  Two stems of spring Onion chopped
• 1 clove garlic chopped
• 1/4 cup fresh chopped coriander
• 1 teaspoon of dried vegetable stock or 1/4 cup homemade stock
• 1 fresh chilli  chopped finely or 1/2 teaspoon dried
• 500ml water
• 100ml coconut milk
• pinch of sea salt
• pinch cracked pepper
• 1 tables poon grass fed butter or (  omit or use Coconut Butter for DF & vegan)
• Natural or Greek Yoghurt (   Omit or use coconut Yoghurt for DF & vegan)

Optional 

Tofu- sliced and pan fried .

Method

1: Saute  onion and garlic  for 1-2 mins.

2: Add pumpkin, carrots, coriander, water, coconut milk, chilli- cook for 20-30 mins until cooked.

3: Place in a blender or use stick blender  and blend until smooth.

4:  Serve and add tofu.

5: Finish with yoghurt  and fresh parsley.