Coconut Infused Roasted Pumpkin Soup

Ingredients Required
2kg Pumpkin, peeled and cubed
1tbsp salt
1tsp chopped thyme
2 tbsp olive oil
200g leeks, roughly chopped
100g celery,  roughly chopped
50g carrot roughly chopped
50g onion roughly chopped
300ml coconut milk
1litre vegetable stock
A pinch of chilli flakes
Method :
Toss Pumpkin in 1 tbsp salt and the chopped thyme annd arrange on baking tray .Roast in an oven preheated to 180C for 7-8 mins. Set aside.
Heat Olive oil in a pan and saute vegetables until everything comes together.Stir in the coconut milk and vegetables stock abd bring to a simmer.Remove from heat and allow to cool slightly before pureeing to a smooth mixture.Add chilli flakes and check seasoning.
After its done serve it hot . Its Ready to eat