Who doesn't love a creamy pumpkin soup? The trouble is most recipes are laden with cream which for lactose intolerant people like myself just can't do. I've made a my own dairy free version which is even suitable for vegans. The addition of cauliflower gives it that rich velvety creamy texture and you can serve with a blob of coconut yoghurt for additional creaminess.
Half a pumpkin, peeled and chopped
Quarter of a cauliflower, chopped
Four cloves of garlic
Thumb of ginger, peeled and chopped
1 red chilli, deseeded and chopped
1 red onion chopped
1 tablespoon of cumin
2 cups of vegetable broth
Coconut yoghurt to serve
Fry the onion, garlic, chilli and ginger in the cumin powder until fragrant in a pot on a medium heat. Add chopped pumpkin and cauliflower and cook until softened. Add stock and boil until veggies are cooked through. Blitz in a blender and serve with a swirl of coconut yoghurt.