Roast pumpkin and coconut soup with preserved lemon baguette

Preheat the oven to 220°C.

Halve the pumpkin if it’s whole and remove the seeds, place it flat side down, and then peel the skin off with a knife. A bread knife or serrated knife works best in a sawing motion.

Chop the pumpkin roughly into medium sized pieces.

Peel and chop the carrot roughly.

Toss both in a bowl with oil, salt and pepper then place on a baking tray and roast for 20 minutes.

Put a large soup pot on medium heat with a little oil.

Peel and slice the onion.

Chop the garlic roughly.

Fry the onion with a little salt for 4-5 minutes, then add the garlic and cook for a further minute.

Add the soup stock and stir thoroughly, remove from heat if the veggies aren’t finished yet.

Put the kettle on with at least 4 cups of water in it.

Once the vegetables are roasted and have a nice dark colour (a little char is good), add them to the pot and put it back on the heat.

Add enough water to just cover the vegetables, then add the coconut cream.

Turn down to low and let simmer for 15 minutes.

While the soup is cooking, pick the parsley leaves and throw the stalk away. Finely chop the leaves.

Put the oven on to grill.

Cut the bread in half and spread the preserved lemon butter on it.

Place under the grill and cook until it has a nice dark colour. Keep an eye on them as they could burn quickly.

Check the doneness of the carrots. If the knife goes through them with little resistance, the soup is ready to blend.

Add half the parsley to the pot.

Blend it all together or in batches, adding water to thin it out a little if needed.

Serve the soup in bowls with the pumpkin seeds and remaining parsley as garnish.

Cut the preserved lemon bread into pieces and serve on the side.

Enjoy!