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2 Tbsp coconut oil, melted
2 tsp curry powder
1 butternut pumpkin, peeled seeded and cut into small pieces
1 large red onion cut into eights
1 Tbsp fresh grated ginger
3 cups vegetable or chicken broth
1 can coconut milk
¼ cup hemp seeds (or hemp flakes)
1 tsp chilli flakes
3 Tbsp fresh chopped coriander leaves
Hemp protein oil
Heat oven to 200° C. Mix coconut oil and curry in a large bowl. Add pumpkin and onions and toss to coat. Spread vegetables onto a roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.
Next add the roasted vegetables, ginger, broth, hemp seeds/flakes, chili flakes (if using) and coconut milk in a large saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.
Spoon the vegetable soup mixture into a food processor, or blender. Cover and blend until smooth (alternatively you can use a stick blender to puree) Pour mixture into bowls. Season to taste. Garnish with coriander and a drizzle of hemp protein oil.
Source: Hemp Farm