- In a large saucepan, heat the coconut oil. Lightly cook the garlic and onion until just soft. Add the turmeric and cook for another 3 to 4 minutes.
- Add the stock of your choice (chicken or vegetable) and the pumpkin and bring to the boil. Simmer until the pumpkin is tender.
(NOTE: Option to pre-roast pumpkin on a tray for 15 minutes for a richer flavour. Leaving the skin on also adds some extra fibre.)
- Allow to cook slightly.
- In a high speed blender, add the cooked pumpkin mixture. Process until well blended, then add the coconut milk, season with salt and pepper and serve.