Ingredients

• 1.5 kg pumpkin, peeled and chopped
• ¾ tsp ground cinnamon
• 1 ½ tsp ground cummin
• 3 tbsp extra virgin olive oil
• 750 ml vegetable stock
• 30 g Fresh ginger
• 270ml Ayam Coconut Milk

Method

1. Pre heat the oven to 180 °C and line a flat baking tray with baking paper.
2. Peel the pumpkin and cut into even sized chumks. Place on the baking paper.
3. Sprinkle over the cinnamon and cummin and add a generous sprinkle of salt and pepper. Drizzle with olive oil and toss it all around to coat the pumpkin.
4. Roast in the oven for approximately 45 minutes or until the pumpkin is super soft and startng to brown at the edges.
5. While the pumpkin is cooling, peel (and grate or chop) the ginger.
6. Puree ginger, stock, pumpkin and coconut milk together in batches.
7. Reheat without boiling to serve. Garnish with coriander leaves