Roasted Pumpkin, butterbean and apple soup

500g pumpkin or butternut squash

1 tbsp olive oil

1 tbsp coconut or olive oil

1 red onion, chopped

1 carrot, chopped

2 garlic cloves, crushed

½ tsp ground cinnamon

½ tsp ground cumin

600ml vegetable stock

1 apple, cored and chopped

400g jar or tin butterbeans, rinsed

30g pumpkin seeds (from pumpkin), olive oil for drizzling

large pinch cumin and salt

Preheat oven 190’c

Cut pumpkin into wedges, reserve the seeds, cut into cubes, leave skin on, place in baking tray, drizzle with olive oil season with salt and pepper. Bake for 40 minutes, until soft & golden, leave to cool slightly then peel off skins and discard. Turn oven down to 180´c. Prepare topping by rubbing dry the pumpkin seeds, spread on a baking tray drizzle with a little oil, sprinkle on cumin and salt, bake for 10 minutes until golden.

Heat coconut oil in a large pan add onion, garlic, carrot & spices. Saute gently for 5 minutes. Add stock, pumpkin, apple & beans, simmer for 10 minutes, adjust seasoning, cool slightly & blend. serve with sprinkling of pumpkin seeds