2 onions chopped
5 cloves of garlic chopped
6 heaped Tbs of Moroccan spice
1/2 tube of harissa paste
1/2 pot full of Japanese pumpkin peeled and chopped
1 head of cauliflower chopped
1.5 L vegetable stock
1 can of coconut cream
Soften onions and garlic in pot with olive oil. Add Moroccan spice and harissa and simmer gently for 3 minutes.
Add pumpkin and cauliflower. Cover with water, add stock cubes and bring to the boil. Cover and simmer for 30 minutes.
Add coconut cream and blend with stick blender until smooth.
Serve topped with yoghurt and toasted pepitas.
Recipe provided by Livingstone's Urban Jungle