2 tablespoons coconut oil

1 onion, diced

4 cloves garlic, crushed

1 tablespoon fresh ginger, grated

1 teaspoon each ground cumin and curry powder

800-900 grams pumpkin, peeled and chopped

1 agria potato, peeled and chopped

1 carrot, peeled and chopped

1 litre vegetable stock

sea salt and ground pepper

¼ cup smooth almond butter

Heat oil in a large saucepan and add the onion, garlic, ginger and spices and cook for a couple of minutes.  Add the pumpkin, potato and carrot and coat with the spicy mixture.  Add stock, season and bring to the boil.  Simmer, partially covered for 20-25 minutes.

Blend in batches with the almond butter until smooth.

A good recipe if your pumpkins don’t store well.  Put the soup into individual servings in ziplock bags and freeze – ideal for lunches.