Thai-Style Pumpkin Soup | EASY to make and delicious!

I am getting creative in the kitchen and testing out new, simple and easy cooking techniques. I am making a delicous Thai inspired pumpkin soup with coconut milk, ginger and garlic. I simply roast all my vegetables in the oven, slow roast for 45 minutes at 200 degrees Celsius and then simply blend everything together with chicken stock and coconut milk. The end result was a delicious soup perfect for the warm weather. #cookingwithzahra #pumpkinsoup #thaistylepumpkinsoup

Recipe below!
Thai-Style Pumpkin Soup

1 whole butter squash
Olive oil
Salt
1 clove garlic
2 medium onions
1 large apple
2 medium carrots
1 bay leaf
8 cups chicken stock
1 inch ginger sliced
1/2 cup coconut cream

Garnish
Fresh ground black pepper
Chia seeds
Pumpkin seed
Lime juice
coconut oil
Coriander leaves

Direction:
1.Preheat the oven to 200 degrees Celsius. Place the squash, apple, onion, ginger and garlic in an oven proof dish and drizzle with olive oil. Season to salt and pepper and place in the oven to roast for 25 minutes.
2.Remove the baking sheet from the oven and transfer the apple, onion, ginger and garlic to the container of a high-speed blender. Return squash to the oven to roast for about 10-15 minutes more, or until very soft.
3.Once tender, let squash cool slightly, then scoop the flesh into the blender container.
4.In a small saucepan, combine stock and coconut milk and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
5.Transfer warm stock mixture to the blender container and season to taste. Blend until smooth. Garnish bowls of soup with coconut milk, jalapeño and scallions, if desired.

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