Tromocino's are a heritage italian squash that grow abundantly in Auckland. You can replace this with any pumpkin or butternut squash if you wish.
Half a trombocino or a whole large butternut.
3 cloves of garlic
1 tsp dried oregano or 2 tsp fresh oregano.
Pepper to taste
200ml coconut cream
1 tsp coconut oil
In a pot, gently saute the onions and garlic until transluscent and add the trombocino/squash. Fill the pot to half way with water and leave to gently simmer on a very low heat for 20 minutes.
when the mixture s soft, add the remaining ingredients.
For a rustic soup, serve immediately. If you prefer a creamy smooth texture, I use a stick blender to quickly mix all the ingredients to the desired consistency.