Preparation time: 20-40 min
1/2 tsp avocado oil
1 medium butternut squash (or Hokkaido)
2 cloves of garlic
1 bay leaf
bunch of fresh thyme sprigs
pinch of nutmeg
approx. 1 l vegetable stock
fresh coconut meat (1 young coconut) or 100 ml thick coconut milk
pumpkin seed oil
Preheat the oven to 180°C. Dice the pumpkin into medium-sized cubes, coat it with oil and salt, and spread it evenly over a baking tray. Bake for approx. 20 minutes until the pumpkin gets soft and golden brown.
Water fry thinly sliced onion, add grated garlic, bay leaf, a bunch of thyme, salt, pepper, and nutmeg. When you get a nice fragrance, add oven-baked pumpkin cubes, and stir well.
In the meantime, blend fresh coconut meat and vegetable stock, until you get a creamy mixture.
Pour into the pot with the pumpkin and simmer on medium-low heat for approx. 10 - 15 minutes. Remove the bunch of thyme and bay leaf and pour everything into a blender, then blend until smooth. You may add additional spices or liquid (water, plant-based milk, vegetable stock) if you like.
Serve with freshly roasted pumpkin seeds, few drops of pumpkin seed oil, and fresh thyme leaves.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.