Pumpkin 🎃 Soup

Ingredients:

400 gm Pumpkin (or squash if out of season), peeled cut into 2 cm cubes
1 lime 🍋‍🟩 (can substitute with 🍋)
2-3 cloves garlic, finely chopped
1tbsp ginger, chopped
300l (2 cans) Vegetable/Chicken Stock (preferably low sodium)
1/2 can Coconut milk
1/2 tsp Pepper
1-2 lime leaves (optional)
2-3 large carrots 🥕 - peeled and cut into 1-2-inch pieces
2 apples 🍎- peeled, cored and cut into quarters

Sprinkle lemon or lime juice over pumpkin and leave to stand for 20
minutes.
Add all chopped ingredients to stock and combine thoroughly.
Add pumpkin and bring mixture to a boil, then
reduce heat (if mixture too salty add some water). Simmer over low
heat until pumpkin is el dente, about 10-15 minutes. Do not over-cook.
Adjust seasoning if necessary.
Just before serving, stir coconut milk - but just enough to make mixture lighter colour.
Allow to cool slightly, blend until mixture smooth (ok to serve chunky too)

Sprinkle with cinnamon and/or nutmeg