For the recipe you’ll need:
1 medium sized butternut squash, pealed and cut into cubes (feel free to use any other pumpkin of choice of similar size)
1 medium sweet potato, pealed and cut into cubes
1 can chickpeas, washed and drained
2 cups vegetable stock
1 cup Coconut Milk Powder
2 cloves of garlic
½ tbsp Coconut Oil
½ tbsp Coconut Sugar
½ tsp paprika
1 tsp Turmeric Powder
Salt & pepper to taste
Coconut Cream + herbs of choice for toppings
Transfer the two into a pan with coconut oil and heat on a medium heat, making sure to stir occasionally so they don’t burn - heat until caramelised.
Add the pumpkin, sweet potato chunks and chickpeas into the pan, stir it all together and throw in the vegetable stock.
With a hand blender, mix it all together until nice and smooth (you can also use a normal blender for this, it just avoids extra dishes later!)
Transfer the soup to your serving pumpkin (or dish) of choice, drizzle some coconut cream on top and finish it off with sprinkled herbs of choice. Voila!