Description Edit

Ingredients Edit

• 2 tablespoons oil
• 1 Onion, chopped,
• 1 clove garlic, crashed
• 1 tablespoon mild carry paste 425g (15 oz) can pumpkin,
• drained 600 ml (1 pint)
• chicken stock salt and pepper to taste
• 4 tablespoons natural yogurt, coriander sprigs to garnish

Directions Edit

1. Heat the oil in a large pan. Add the Onion and garlic, and cook until soft.
2. Add the curry paste and cook for a few seconds, stirring.
3. Add the pumpkin and chicken stock. Stir well, season and simmer for 15–20 minutes.
4. Transfer the soup to a food processor or blender and puree until smooth.
5. Return to the pan, check the seasoning and reheat.
6. Transfer to individual soup plates, swirl in the yogurt and garnish with coriander.