Spicy Pumpkin Soup

• 1 Pumpkin, peeled and chopped, save the seeds to garnish
• 1 Onion, peeled and chopped
• 2 Carrots, peeled and chopped
• 2 Celery, chopped
• 1 Red Chilli, deseeded and chopped
• 2 Garlic, peeled and grated
• Ginger, peeled and finely chopped Thumbsize piece
• 1 Coconut Milk, light
• 1 l Vegetable Stock
• 3 tbsp Olive Oil
• 1 tbsp Garam Masala
• 2 tsp Ground Coriander
• 2 tsp Ground Cumin

Instructions

1. 1

   Heat the olive oil in a large saucepan, then add the onion and celery and cook for 5 minutes until soft.

2. 2

   Add the red chilli, ginger, garlic, garam masala, coriander and cumin, stir and cook for a few minutes.

3. 3

   Add the pumpkin and carrots, give everything a good stir to combine and then carry on cooking for 8-10 minutes until the pumpkin is just beginning to soften.

4. 4

   Pour the stock into the pan and season well with salt and pepper. Bring to the boil, then simmer for 15 minutes until the pumpkin is soft.

5. 5

   Let the soup cool for a few minutes, then blend in a blender until smooth.

6. 6

   Pour the soup into a clean pan and then slowly stir in the coconut milk and heat gently. Check for seasoning.

7. 7

   Heat a dry frying pan and then add the pumpkin seeds. Cook for a few minutes until they are nicely toasted.

8. 8

   Ladle the soup into bowls and sprinkle with toasted pumpkin seeds. Serve with some crusty bread.