Ingredients

o   1 large pumpkin (roasted in cinnamon + cumin)
o   1L veggie or chicken stock
o   1L unsweetened coconut milk
o   1 clove of garlic (optional)
o   1 tsp. cumin
o   1 tsp. cinnamon
o   100g shredded chicken
o   1 handful of spinach
o   Salt + pepper to taste
o   Any other veggies you want to add after the soup is cooked to make it “chunky”

Method:

1.   Chop the pumpkin up into small pieces and lightly spray with olive oil cooking spray, sprinkle with cumin and cinnamon and roast in the oven for 40 minutes (you may want to do this another night so prep is easier).
2.   Once pumpkin is cooked, add the stock, coconut milk, garlic, cumin, cinnamon and salt + pepper to a large pot on medium heat and let it all simmer.
3. Once it has reached a boil and all ingredients have softened either allow it to cool and put into a food processor or blender, or use a stick blender to mix it all to a creamy consistency.
4.   Serve with shredded chicken and mix in a handful of spinach as well as any other veggies.