Directions

1. Preheat the oven to 210°C or the Ninja Foodie / Grill to 200°C.

   
   

2. In a bowl, mix the pumpkin with 20g olive oil plus salt and pepper.

   
   

3. Lay the pumpkin across a lined oven tray.

   
   

4. Cook for about 25 - 30 minutes or until slight brown at the edges but not burnt

   
   

5. Heat remaining oil in saucepan and cook leeks over medium heat for 3-4 minutes or until soft, do not brown

   
   

6. Add garlic and curry blend / spice blend and cook for 1 minute

   
   

7. Add pumpkin and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until all vegetables are tender

   
   

8. Add the coconut milk and stir through

   
   

9. Remove pan from heat and set aside to cool slightly.

   
   

10. Put the soup mix in a food processor in batches or use a hand blender, and process until smooth.

    
    

11. Season to taste
    

Optional Extra Topping

1. Melt the butter in a non stick frying pan

2. Add to this the pumpkin and fry until the pumpkin is almost cooked, about 5 minutes

3. Then add the nuts and fry for a further 2 - 3 minutes

4. When you serve up your soup, sprinkle this on top of each portion

5. Enjoy :-)