Ingredients
Method
For the Soup
- Heat oil in a large pot, add onions & fry until tender. Add ground cumin & stir to coat onions.
- Add butternut & stir to coat in spices.
- Deglaze with orange juice then add chicken stock & coconut milk. Bring to boil.
- Leave to boil until butternut is soft & tender. Use a hand blender to blend until smooth.
- Add cream & salt, stir through.
For the Garnish
- Toast pumpkin seeds & spices in a pan.
- Add honey & orange zest & shake the pan to coat the seeds. Sprinkle over soup when dished.
For the Bread
- Bake as per instructions.