Ingredients (serves 8)

• 1 Tbsp Coconut Oil
• 1 Brown onion (chopped)
• 4 Garlic Cloves (crushed)
• 1.5kg Mix of butternut pumpkin & Kent pumpkin (chopped into 2cm pieces)
• 1 Sweet potato (peeled & chopped into 2cm pieces)
• 2 Carrots (peeled and chopped)
• 3 cups Chicken stock
• 2 Tsp Ground turmeric
• 1-2 pinches Salt
• 400ml Can of Lite Coconut Milk
• 1dollop of yoghurt per bowl (for serving if desired)
• 1 pinch of chives or parsley For serving if desired

Method

1. Heat oil in a large pot and sauté onion and garlic until transparent.
2. Add pumpkin, sweet potato & carrot. Stir every now and again on a low-medium temperature for approximately 5-7 minutes.
3. Add chicken stock and bring to a slow boil. Once it's started to boil, simmer uncovered until carrot has softened.
4. Add turmeric and salt and stir through.
5. Turn off and remove pot from the heat. Stir through a can of Lite good quality coconut milk.
6. Once cooled slightly, blitz with a handheld mixer.
7. Serve with a dollop of yoghurt and top with some chives/parsley if desired.