This super Roasted Pumpkin and Coconut soup is totally vegan and perfect for warming you up in those cold autumn and winter months!
Put the onion, leeks, chilli and coconut oil into the mixing bowl and cover with pierced cling film. Place on the base of the oven and cook on HIGH MICROWAVE for 5 mins.
Add the roasted pumpkin/squash, hot stock and coconut milk to the bowl cook on HIGH MICROWAVE for 15-20 MINS.
Add salt and pepper and leave to cool before liquidising.
Garnish with a swirl of cream, toasted coconut flakes and some fresh coriander leaves before serving.