Ingredients
- 1kg pumpkin, chopped roughly, but evenly
- 1 Tbsp oil
- 1 onion, medium
- 2 cloves garlic, sliced
- ½ tsp ginger, sliced thinly
- ½ tsp Cumin Seeds
- 2 Tsp Curry Powder – 2 tsp
- 1 Vegetable Stock Cube
- 2 cups water approximately
- Salt, to taste
- Freshly ground pepper
- 2 Tbsp fresh coriander (optional)
- Natural yoghurt for serving (optional)
INDIAN SPICED PUMPKIN SOUP
Method
- Add the oil to a large heavy-based pot and add the cumin seeds first and let pop, add the ginger, garlic and onion and saute until light brown
- Add pumpkin pieces and sauté for a further two minutes, add the curry powder and mix well
- Add enough water to just cover pumpkin, add stock and coriander stalks
- Cover with lid and cook for 20 minutes or until pumpkin is tender
- Cool soup a little and blend until smooth
- Return to clean pot and adjust seasoning and consistency
- Simmer for 3-4 minutes or until hot add chopped coriander and serve with a little dollop of yoghurt is desired
