Pumpkin, Carrot, Ginger and Turmeric Soup – Tangleby Gardens

Ingredients

• 1.2kg pumpkin
• 5 carrots
• 2 tablespoons cooking oil
• 1 onion – diced
• ¼ cup grated fresh ginger
• 3 cloves garlic – crushed
• 1 teaspoon ground turmeric
• ¼ teaspoon chilli flakes
• 2 tablespoons peanut butter
• 4 cups chicken or vegetable stock
• 400ml can coconut cream
• Plain yoghurt and fresh coriander, to serve (optional)