114 ounce pumpkinpeeled, seeded, and chopped into 2-inch pieces
3large carrotspeeled and chopped
1cupgluten-free vegetable stock
2cupsgood quality canned coconut milk
1cupgood quality soya cream
Kosher or fine sea salt
Freshly ground black pepper
2large handfuls fresh basilleaves removed and chopped
2large handfuls roasted sunflower seeds
Heat a saucepan on low and add the coconut oil. Add the chopped onion and fry gently for 2-3 minutes. Drop in the pumpkin and carrot pieces and fry for another 5 minutes. Add the vegetable stock and coconut milk. Reduce the heat and simmer for 35 minutes, covered with a lid.
Remove the soup from the heat and add the soya cream. Using a hand blender or liquidizer, pulse the soup until smooth. Season with paprika, chili powder, curry powder, and salt and pepper, to taste. Serve hot with fresh basil leaves and roasted sunflower seeds.