Spiced Pumpkin Soup

• Prep: 15 mins
• Cook: 15-20 mins
• Serves: 4

INGREDIENTS:

• ½ TBSP olive oil
• 1 onion, roughly chopped
• 3 cloves crushed garlic
• 1 thumb sized piece grated ginger
• 2 TSP curry powder
• ½ TSP cumin
• 750g pumpkin, peeled and cubed OR 2 x 425g cans pumpkin puree
• 1 can coconut milk
• 500ml vegetable stock
• Salt and pepper to taste

METHOD:

1. Heat a large saucepan with the oil until hot. Add the onion and cook for about 3-4 minutes until softened.
2. Add the garlic, ginger, curry powder and cumin for 2 minutes before adding the pumpkin, coconut milk and stock. Simmer gently for 10-15 minutes.
3. Allow the soup to cool for a couple of minutes before blending until smooth.
4. Add salt and pepper to taste, and garnish with crème fresh and pumpkin seeds if desired.

NUTRITIONALS:(Per bowl)
KCAL 139 | PROTEIN 3G | CARBS 8G | FAT 9G