Thai Massaman Pumpkin Soup Topped With Spiced Roasted Nuts

1 onion

2 garlic cloves

1 tbsp ginger

2 tbsp The Spice People Thai Massaman spice

800g butternut pumpkin

1 potato

800ml chicken stock

1/2 tin coconut cream

1 tsp fish sauce

Fresh coriander

Crusty bread

1. Preheat oven to 200°C.
2. Toss pumpkin, potato and onion with olive oil and Thai Massaman spice. Roast for 30–35 minutes until soft and caramelised.
3. Transfer roasted vegetables to a large pot. Add stock and blend until smooth.
4. Stir through coconut cream and season with fish sauce to taste. Warm gently.
5. Serve topped with roasted nuts, coriander and a drizzle of coconut cream, with crusty bread.