Spicy coconut pumpkin soup

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Ingredients (16)

6 tbsp	olive oil
1	onion — diced
2 sprigs of	curry leaves
2 tbsp	ginger and garlic paste
2 tsp	chilli flakes
1 tsp	coriander
2 tsp	cumin
2 tsp	curry powder
1 tsp	cinnamon
	salt and black pepper — to taste
750 g	McCain Pumpkin Chunks
2 cup	vegetable stock
1 can of	coconut milk
Juice of 1 small	lemon
Bunch of	fresh coriander leaves
	fresh chillies — for garnish

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Method:

Heat oil in a large pot over medium heat.

Add onions and allow to caramelise.

Once the onions are browned, add the curry leaves, ginger and garlic paste, chilli flakes, cumin, dried coriander, curry powder, cinnamon, salt and pepper.

Mix well and then add the frozen McCain Pumpkin Chunks.

Allow to cook on medium to high heat for about 5 minutes before adding the vegetable stock and coconut milk.

Simmer for 10–12 minutes.

With a handheld blender, puree the mixture to a creamy consistency, and add the lemon juice and more seasoning if needed.

Garnish with chopped fresh coriander and chilli, and enjoy!

Recipe by Apriena Jugoo Pummer.