Ingredients

  • 3 tsp oil
  • 1 onion, chopped
  • 750g pumpkin, chopped
  • 1 tsp chopped garlic
  • 1 – 2 tsp curry powder
  • 1 cup vegetable stock
  • 1 – 2 cups milk (or soy milk)
  • Freshly chopped herbs such as parsley, chives or coriander

Directions

  1. Heat oil in saucepan and stir-fry onion, pumpkin, garlic and curry powder about 5 minutes.
  2. Stir in vegetable stock, then cover and cook until pumpkin is tender, about 15 minutes.
  3. Using a blender, blend soup until smooth, adding enough milk to reach the desired thickness.
  4. Serve topped with freshly chopped herbs.

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