Coconut milk (400 ml)
Chilli (if you like)
Preheat your oven to 230/250 degrees.
Chop your pumpkin, oranges and onion into pieces, spread them out on a baking sheet and add the thyme, salt, pepper and oil.
Roast everything in your hot oven until it looks nice and brown. About 30 minutes depending on your oven.
Place the contents of your baking tray in a large pan and pour in your vegetable stock and coconut milk. Cook until your pumpkin falls apart.
Grab your stick blender and blend everything until smooth. You could strain the soup to get it nice and smooth. I think it’s too much work.
The soup is ready to eat, but you could add some feta if you like.