Pumpkin soup
Ingredients
1 Butternut pumpkin
2 Tablespoons olive oil
1 Onion coarsely chopped
3 cloves garlic chopped
1 small knob ginger, sliced thinly
1/2 head cauliflower
1 Teaspoon curry powder
1 Litre of chicken stock
1 cup coconut cream
Method
Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
Add the ginger & curry powder, fry off for a couple of minutes
Toss the pumpkin & cauliflower in the oil and cook for 5 minutes. Add the stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
Pour the soup into a blender and blend until smooth.
Return to a saucepan and add the coconut milk & heat through.
