Ingredients

2 teaspoons coconut oil 1 onion, diced 4 garlic cloves, minced 2 cups pumpkin, peeled and small dice 2 cups vegetable stock or water , more as needed 2 cups of coconut milk 1 bay leaf ¼ teaspoon dried thyme 2 tablespoons red curry paste ½ teaspoon nutmeg sea salt and pepper, to taste 4 tablespoons pumpkin seeds 4 tablespoons fresh cilantro 3 -4 lemon leaf to garnish

Method

1.In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes. 2.Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed. 3.Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender. Serve hot and garnish with lemon leaf 4.Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.