"When the going gets weird, the weird turn pro." Hunter S. Thompson

Coconut-Spiked Pumpkin Soup with Cumin and Ginger

Ingredients

• 1 tbsp oil
• 2 onions, finely chopped
• 2 carrots, peeled and grated
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp minced ginger root
• 1 tbsp ground cumin
• 0.5 tsp salt
• 0.5 tsp cracked black peppercorns
• 5 cups vegtable broth
• 6 cups cubed (0.5 inch) peeled pumpkin or orange squash such as butternut
• 0.5 tsp cayenne pepper
• 2 tbsp freshly squeezed lime juice
• 1 cup coconut milk

Method

1. In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, ginger, cumin, salt and peppercorns and cook, stirring for 1 minute. Add 1 cup of the broth and bring to a boil. Transfer to slow cooker stoneware.
2. Add remaining 4 cups of broth and pumpkin. Cover and cook on Low for 6 hours, until pumpkin is tender. Puree using an immersion blender. If you don't have an immersion blender, do this in a stand blender or food processor, in batches, and return to stoneware.
3. In a small bowl, combine cayenne and lime juice, stirring until cayenne dissolves. Add to slow cooker along with coconut mil. Stir well. Cover and cook on High for 15 minutes to meld flavours.