INGREDIENTS:
1 TBSP olive oil
1 chopped onion
2 - 4 garlic cloves minced
1 small cooking pumpkin (or 1 can of organic pumpkin puree)
1 medium yam
4 cups chicken stock
1 can full fat coconut milk
1 TBSP grated ginger
salt and pepper to taste
DIRECTIONS:
- Preheat oven to 375 Degrees.
- Cut up pumpkin and place in a glass baking dish
- Cook for 30 minutes until soft and remove skin of pumpkin
- Heat olive oil in a large pot, add garlic and chopped onion and sauté
- Add chicken stock and coconut milk
- Add chopped yam and pumpkin and ginger
- Sprinkle salt and pepper to taste
- Reduce stove top temperature and let sit for 30 minutes
- In a blender puree soup, serve and garnish