Pumpkin and Orange Soup

Instructions

1. Preheat oven to gas mark 180 degrees Celsius.
2. Place the pumpkin in an ovenproof dish and baste on the coconut oil.
3. Bake the pumpkin in the oven for about 40 minutes. Remove from the oven and set aside.
4. Once the pumpkin has cooled, peel off the skin and remove the seeds.
5. In a large saucepan, sauté the onion and garlic in the olive oil for a couple of minutes until the onion turns translucent. Add the pumpkin and water. Bring to the boil.  Remove from heat and set to one side for a few minutes.
6. Place the broth into a blender in batches and whizz till a fine consistency. Return to the saucepan.
7. Squeeze juice of half an orange and season with salt and pepper.
8. Garnish with tarragon and sprouted beans.
9. Serve with bread.