Ingredients
| 1⅕ kg pumpkins (Japanese) |
| 1 whole carrot |
| 1 tbsp olive oil |
| 4 cups vegetable stock (or chicken stock) |
| 1 tsp ginger |
| 1 whole red chilli (seeds removed, chopped) |
| 1 tin coconut cream |
| 1 clove garlic |
| 2 slices sourdough bread (day old) |
| 1 tbsp butter (or dairy-free spread) |
Preparation
Read full directions on Wholesome Cook at http://wholesome-cook.com/2011/05/31/pumpkin-soup-with-coconut-creamchilli-garlic-croutons/
