Baked pumpkin soup

Ingredients

2 tbs garlic oil

1/2 tsp asafoetida

1 tbs ginger

1 tsp chilli

1.5 kg pumpkin (Jap)

2 large carrots

6 cups vegeatable stock

1 tbs peanut butter

2 tsp coconut flavour

1 cup silken tofu

2-4 tbs maple syrup

2 tbs lime (to taste)

salt and pepper

Method

1. Dice pumpkin and bake on low heat until soft.

2. In a large pot add the garlic oil, asafoetida, chilli and ginger.

3. Add cooked pumpkin and chopped raw carrot.

4. Cover with stock.

5. Add maple syrup, coconut flavour and peanut butter.

6. Bring all ingredients to a boil.

7. Add tofu and blend.

8. Add lime and seasoning to taste.