Creamy pumpkin soup with coconut milk

INGREDIENTS:
• 9 cups (1kg) pumpkin (peeled and cubed)
• 1 large carrot (chopped)
• 3 potatoes (cubed)
• a can (400 ml) coconut milk
• 1 tsp dried oregano
• ½ tsp turmeric
• ½ tsp chilli pepper
• 1 tsp sea salt
• ¼ tsp black pepper
• 1-2 tbsp hemp seeds


INSTRUCTIONS:
I. Add all the chopped vegetables to a large pot, cover with some water and bring to the boil.
II. Turn down the heat and simmer until the vegetables are soft and cooked (around 15-20minutes).
III. Pour off the majority of the water (but don‘t throw it away, save it for later and use it as a
homemade broth or drink it as it is – you‘ll be surprised how tasty that vegetable water actually
is).
IV. Add in the coconut milk, all the spices and herbs.
V. Let the vegetables cool down a bit, then use an immersion blender to blend it smoothly inside
the pot. If you haven’t got an immersion blender, then transfer to a regular blender and blend
until smooth.
VI. Serve with some nutritious hemp seeds and parsley.