1 big pumpkin or 2 small pumpkins
2 cloves of garlic
2 cups of coconut milk
Pinch of pink salt & pepper
1 big leek or 2 small
Sweet paprika powder (Spanish one pref.)
Touch of agave
Start off by peeling the pumpkin. I sometimes leave the peel on, but for a creamier texture peel off. Then massage with oil and sprinkle with pink salt along with garlic cloves and put in the oven (preheated 180°C) for about 30-40 minutes.
While the pumpkins are in the oven, wash and chop your leeks. In a warm pan add your olive oil (a good glug) and slowly fry off your leeks adding pink salt and sweet paprika powder.
The longer the leeks simmer on a medium heat the sweeter they will be, so think approximately 20-30 minutes. Right at the end add a touch of agave or maple syrup to finish them and set aside.
Once your pumpkin has been roasted, soft on the inside, golden on the outside add them to a blender with your coconut milk.
Blend until you get a super smooth texture, add salt and pepper to taste if you like to.
In a bowl add your leeks to the bottom as a "surprise element" or keep as a topping.
That's it DONE! YUMMY xx