Spicy pumpkin, quinoa and coconut soup

Instructions

1. Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes or until softened. Add cumin, ground coriander and dried chilli and cook, stirring, for 1 minute. Stir in pumpkin, zucchini, quinoa and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables have softened and quinoa is tender.
2. Using a stick blender, blend soup being careful not to burn yourself. Season with salt and pepper. Divide between bowls. Drizzle with coconut milk and top with fresh coriander and fresh chilli to serve.