roasted kabocha and ginger soup / dolly and oatmeal

My variation:

Roast the kabocha: Slice in half and remove seeds. Rub cut side with olive oil. Place cut-side down on a parchment-paper lined baking tray. Roast in 180 degree oven for 45 minutes, or until soft. Cool then scoop our flesh.

Make the soap: Heat ghee on soup pot. Add some fennel seeds, a thumb of ginger (peeled and sliced), 3 stalks of celery (sliced), and 1 leek (sliced). Saute for a few minutes until beginning to soften.

Add the kabocha squash and 500ml chicken stock. Bring to a boil, then cover and simmer for 25 minutes.

Drain and rinse a can of white cannelini beans. Add to the soup. Cover and simmer another 5 minutes.

Make the spicy coconut cream: Mix 4 big tbsp of coconut milk with juice from half a lemon, 1/4 tsp paprika, 1/4 tsp chilli powder, salt and pepper.

Remove the soup from the heat and soup with an immersion blender. Return to the stove. Stir in half a can of coconut milk. Flavour with fish sauce and salt.

avocado caeser kale salad / five and spice