Ingredients
• 1 butternut pumpkin
• 1 onion
• 2 cloves of garlic
• 1 knob of ginger
• 1-2 tablespoons curry powder
• 1 teaspoon cumin
• Salt & pepper to season
• 1 litre of veggie stock
To serve
• Sour cream
• Coriander or flat leaf parsley
Directions
In a large stock or soup pot soften the onions with a splash of olive oil and pinch of salt, then quickly cook the garlic and ginger. A nice aroma from the garlic will come through, then add the spices. Heat for a few moments just to awaken them, they will give off their fragrance. Place the chopped up pumpkin and stock in the pot and bring to the boil, then simmer until the pumpkin is cooked.
Once the pumpkin is cooked, pour ingredients into a blender or use a hand blender to bring the soup to a smooth mixture.
To serve, place into bowls with a dollop of sour cream and chopped coriander or flat leaf parsley depending on your liking.
Serves 6
