Another soup to warm the hands, heart and soul when our weather finally cools down! Pumpkin soup is one of my absolute favourites, and after a recent admission to hospital, this was all I felt like eating to restore my body back to normal working order!

Ingredients (serves 4) 

• 500g Kent pumpkin
• 4 large carrots
• 1 litre stock (vegetarian if you’re vegan, chicken if you’re not)
• 400mL can light coconut cream
• 4 tablespoons Za’atar (a sesame based Arabic spice mix, try your local deli or if you live in Sydney or Melbourne, you can’t beat the version made by Gewurthaus)
• Dollop of yogurt to serve (plain coconut if you’re vegan, plain Greek if you’re not)

Method

1. Preheat the oven to 200*C. Peel and roughly chop the pumpkin into small cubes. Leave the carrots with the peel on but chop into similar sized pieces. Place onto a lined baking tray or two, spray with olive oil, and roast until golden brown and soft (approximately 30-40 minutes).
2. Place the stock, coconut cream, pumpkin, carrot and 3 tablespoons of za’atar in the blender and blend until smooth. Top with the extra za’atar and your choice of yogurt to serve