Ingredients

1 celeriac

800g pumpkin, cut to 2cm cubes

1/2 bunch kale, chopped

2 large garlic cloves

1 brown onion

2 cups vegetable stock

1/2 cup coconut cream

2 tbsp dashi tsuyu

2 tbsp nutritional yeast

2 tbsp olive oil

1 tsp smoked paprika

salt

pepper

 

Preheat oven to 180 degrees celsius.

Put pumpkin on a baking tray. Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Bake for 25 minutes or until pumpkin is a little crispy on the edges.

Peel (with a knife) the celeriac and cut into chunks. Place in a food processor and pulse until the pieces are about the size of rice.

Heat 1 tbsp of olive oil in a large saucepan over a med-high heat. Add onion, garlic and smoked paprika and cook until onion is soft. Stir often.

Add celeriac and kale to the saucepan and cook for several minutes then add vegetable stock, dashi tsuyu and coconut cream. Reduce heat and gently simmer until celeriac is at preferred texture (I like it with still a little crunch).

Stir through pumpkin and serve.