Very young children can cut a soft, ripe pear with a blunt knife and add a dash of cinnamon to the pot (be careful that they don’t inhale or try to eat the dry cinnamon!).
Older children can help peel and cut the butternut pumpkin and use the can opener to open the coconut milk.
All the children can help to knead dough if you’re making rolls, spin the salad if you’re serving and set the table.
1/2 onion or leek, diced
dash of dried cinnamon and dash of dried cumin
1 butternet squash, peeled and cut into large cubes
1-2 ripe pears
1.5 L stock (homemade bone or vegetable)
salt and pepper to taste
1 can of coconut milk
Put the coconut oil in a pot and add the onion or leek and cinnamon and cumin.
Fry until fragrant and the onion is soft.
Add the squash pieces and pear and stir to coat in spices.
Add the stock and more water if needed to *just* cover the squash/pear.
Let this simmer until the squash is cooked through and soft.
Puree with a hand blender or in a food processor until smooth.
Add salt and pepper to taste and serve with 1-2 TBS of coconut milk in each bowl.