1kg pumpkin, roughly chopped into 3cm cubes (discard skin)

1.5 litres vegetable stock

1 leek, chopped

1 onion, peeled and quartered

2 cloves garlic

3 tbsp olive oil



herbs of choice (thyme, rosemary, oregano, parsley)

natural coconut yoghurt (optional)

chives (optional)


Preheat oven to 200 degrees celsius.

Toss pumpkin, garlic and onion in half the olive oil and then place in a roasting dish in the oven for about 40 minutes (keep an eye on it!)

Heat remaining olive oil in a large saucepan and cook leek for about 5 minutes.

Add vegetable stock to saucepan and simmer for about 5 minutes.

Add roasted pumpkin, onion and garlic (remove skin) and cook for another 5 minutes.

Allow to cool for a little before blending until smooth.

Serve with a dollop of yoghurt and a sprinkle of chives.