INGREDIENTS
1
Carrot
1 clove
Garlic
1 1/4 kg
Japanese pumpkin
1
Long chilli, red
1 165 milliliter can
Coconut cream
4 cups
Vegetable stock or chicken stock
1 tsp
Powdered ginger
1 tbsp
Olive oil
2
slices Sourdough bread, day-old white
1 tbsp
Spread or butter, dairy-free