Ingredients 

6 orange kūmara, washed & chopped
½ pumpkin, peeled & chopped
2 onions, peeled and quartered
1/2 red chilli, finely diced
1 tablespoon fresh ginger
2 garlic cloves, crushed
3 cups vegetable stock
165ml lite coconut milk (small tin)
1 teaspoon olive oil

To Serve

Fresh coriander, chopped
Black pepper

Method

Heat the oven to 180°C

In a large bowl, mix the kūmara, pumpkin, chilli, onions, garlic and ginger with the olive oil. Spread the vegetables onto a roasting dish and cook in the oven for around 20 minutes, until tender. Allow to cool

Once cooled blend in batches with vegetable stock and coconut milk. Reheat in a saucepan

Season with freshly ground black pepper, and garnish with a sprinkle of coriander