Recipe

Ingredients

1 tablespoon coconut oil

2 onions

5 cups chopped pumpkin

2 cups tomato passata

3 cups stock (chicken or veggie should work fine)

1/2 cauliflower chopped

3 teaspoons curry powder

1 teaspoon salt

1/8 teaspoon cayenne pepper (or more if you like it hot)

400ml can coconut cream

Instructions

Satuee coconut oil in a large pot over medium heat and cook for 4-5 minutes. Then add the rest of the ingredients except the coconut cream. Cover the pot with the lid and bring to the boil then reduce the heat to low and simmer for about 20 minutes until cooked. Then add the coconut cream and mix with a stick blender.

Serve with some fresh coriander.

If using instant pot follow the instructions just the same but put on high for 13 mins.