Zesty pumpkin soup

serves 6-8

Ingredients:

- 900g butternut squash 

- 600g peeled carrots

- 4tbsp olive oil

- 2 red onions

- 2 garlic cloves (or a bulb of fresh garlic)

- 1 orange

- 95g hazle nuts

- 13g fresh chives

- 400ml coconut milk 

- 600ml vegetable bouillon

Method:

Heat the oven to 220C and cut the butternut squash lengthwise in half. Scoop the seeds out with a spoon. Cut the tops of the carrots and lay the butternut squash, carrots, unpeeled onions and garlic on a baking sheet. Cook for 45 minutes in the oven.

In the meantime peel the orange, remove the white layer and cut into pieces. Heat a little pan and roast the hazel nuts for about 3 minutes. Leave to cool. Finely chop the chives and crush the hazel nuts. Take the vegetables out of the oven and leave to cool.

Take the skin off the butternut squash, onions and garlic. Blend the vegetables together including the carrots and orange, with the coconut milk and then add the stock into a large pan. 

Serve with crushed hazel nuts and fresh chives.