SPEEDY SPICED PUMPKIN SOUP

“Because the pumpkin is grated, this Use a good store- bought curry powder or try your own favourite homemade

¼cup (60ml) extra virgin olive oil 50g unsalted butter 1 butternut pumpkin, peeled,

coarsely grated 1 tbs curry powder 4 cups (1 litre) chicken stock 2 x 400ml cans coconut milk, plus extra

to serve (we used Woolworths Macro) 1 bunch coriander, leaves picked,

roots washed and chopped

Heat oil and butter in a large saucepan over medium heat. Add ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin and stir to coat. Add curry powder and stir to coat the pumpkin. Add stock, coconut milk and coriander root. Bring to the boil and simmer for 10-15 minutes or until pumpkin is tender. Cool slightly, then, in 2 batches, whiz in a blender until smooth. Season to taste.

To serve, swirl extra coconut milk through soup. Top with coriander leaves and sprinkle with freshly ground black pepper.

PER SERVE • 8G PROTEIN • 35G SAT FAT • 17G CARB • 11G SUGARS • 780MG SODIUM • 550 CAL (2305KJ)