Serves 2

-4 cups pumpkin, cubed
-1 tbsp coconut oil
-2 leeks, sliced finely
-1 clove garlic, minced
-1 cup coconut cream
-1 tsp curry powder
-1 tbsp almond butter
-1 to 2 cups of water (depending on how thick you like your soup)
-1 cup broccoli florets

-Preheat oven to 200ºC and place pumpkin on a baking tray
-Roast for 30-45 minutes or until tender
-In a large soup pot, heat the oil and sauté leeks and garlic until soft
-Add the roasted pumpkin, coconut cream, curry powder, almond butter, and water
-Bring to a gentle boil, then process using a hand blender or in batches in a blender
-Return the soup to the pot and add the broken broccoli florets
-Simmer for 5 minutes and serve with a sprinkle of cumin and poppy seeds

Recipe exclusive for CrossFit Ringwood Thanks to www.vegiehead.com
All recipes and photos property of CrossFit Ringwood & Vegie Head, Copyright © 2012.