Preparation time: 20 minutes
Cooking time: 2 hours
1kg butternut pumpkin, peeled and chopped
8 eschalots, peeled
2 Tbsp extra virgin olive oil
sea salt flakes and freshly-ground black pepper
2 Granny Smith apples, peeled and diced
1½L vegetable stock
400ml coconut cream
2 tsp fennel seeds
1 tsp cumin seeds
pinch cayenne pepper
1 Preheat oven to 190°C. Toss the pumpkin and eschalots in olive oil, then season with salt and pepper. Arrange in a roasting pan, then bake for 1 hour, until tender and caramelised.
2 Remove any dark parts from the pumpkin, then place in a large saucepan with the eschalots and remaining ingredients. Brin to a gentle simmer and cook for 40 minutes, topping up with water as needed. Season with salt, then serve.