Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat.
Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 mi-nutes or until pumpkin is golden and tender.
Squeeze 3 garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
Add broth and 2 cups cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Add a dollop of coconut yogurt and sprinkle with chives. Serve with gluten-free bread.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.