Prep Time: 10 minutes
Cook Time: 15 – 20 mins
1kg Jap/butternut pumpkin (skinned and deseeded)
1 brown onion roughly chopped
1jar Zest Indian Spice Paste
1 ltr veg stock (Stock Merchant) or
1 ltr water with one stock cube
300ml coconut cream
Preheat oven to 200 degrees. Toss pumpkin and onion in the whole jar of Zest Indian Spice Paste. Place in a heavy tray and roast for about 10 mins then toss again. Put back in the oven for another 10 mins or until the pumpkin is tender. Put roasted vegetables in blender with the stock and coconut cream and process to your desired texture. Season if required.
It’s great to roast 2 long red chillies along with the pumpkin and onion for an extra kick.
Add chopped coriander and the juice of half a lemon when blending.
Created by : Zest Byron Bay