Ingredients

- 1 pumpkin (we used butternut squash)

- 1 carrot

- 1 onion

- 2 cloves garlic

- 3 cups of water for the broth

- 1 tablespoon of vegetable soup stock

- 1 cup coconut milk

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground cloves

- salt and pepper

Bring to boil 3 cups of water. In another pot warm up 2 tablespoons of olive oil with 2 garlic cloves. Chop the onion.

Add the onion in the pot and sweat it. In the meanwhile, chop the pumpkin.

When the onion is soft, add the cinnamon and the ground cloves.

Mix it and add the pumpkin.

Chop the carrot and add it in the pot. When all the vegetables are warm and start to stick to the bottom of the pot, add 3 cups of water.

Add 1 tablespoon of vegetable soup stock and mix everything well. Add salt and pepper to taste.

Cook covered for 45 min or until the pumpkin is cooked. With an immersion blender process the soup until it becomes smooth.

Bring it to boil again and then turn off the heat. Add one cup of coconut milk.

Mix it well. Serve warm.