Spiced Pumpkin Soup

Makes: 4-6 portions

Original Recipe

Ingredients

• 2 tbsp sunflower oil
• 1 onion, chopped
• 125 g celery, diced
• 600 g peeled pumpkin, diced
• 1 tsp fresh ginger, grated
• 2 tsp tomato puree
• 1 tsp curry powder
• 1 tsp garam masala
• ¼ red chilli (optional)
• 600 ml vegetable stock
• 100 ml milk

Method

1. Heat the oil in a saucepan. Add the onion, celery, pumpkin and ginger. Fry over a high heat for 3 minutes.
2. Add the spices, chilli and tomato puree. Fry for one minute.
3. Add the stock, cover with a lid, bring up to the boil, then simmer for 20 minutes until tender.
4. Whiz until smooth using a hand blender. Stir in the milk and season.