Spicy Pumpkin & Coconut Pepperpot Soup - Ainsley Harriott

Ingredients

• 1 tbsp coconut oil (or sunflower oil)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 x Ainsley Caribbean Pepperpot Flavour Bomb
• 1 small pumpkin or 1 butternut squash (approx. 500g when peeled/deseeded, cut into 1-2cm cubes
• 2 peppers, deseeded, cut into chunks
• 2 large tomatoes, roughly chopped or a handful of cherry tomatoes, halved
• 1 x tin of butter beans, rinsed, drained
• 300ml vegetable stock
• 1 x 400ml coconut milk
• 2 handfuls of spinach
• chopped coriander, to serve (optional)
• sea salt & freshly ground black pepper