Simple, no-fail pumpkin soup

This easy-to-make pumpkin soup is packed with flavour. Kristina uses Rapunzel organic vegetable boullion, a yeast-free, pure vegetable stock cube, but you can use any type.

INGREDIENTS

half a large pumpkin, chopped into chunks

1 large onion, chopped

2 cloves of garlic, chopped

2-3 tbsp grated ginger root

2 tsp green curry paste

or 1 large tbsp curry powder

1 Rapunzel vegetable stock cube

(or similar)

1 tsp mustard powder

1 can (400ml) of coconut cream

1 tsp freshly ground black pepper

1 tsp salt sour cream fresh parsley or coriander, chopped

METHOD

1 Fry the onion, ginger, and garlic in a generous amount of olive oil until translucent.

2 Add the green curry paste or curry powder and 3 tbsp of water, and simmer for 30 seconds.

3 Add the pumpkin, cover with water, then add the stock cube and bring to the boil. Simmer for 30 minutes until the pumpkin is tender.

4 Add the mustard powder, salt, pepper, and coconut cream. Puree it (while still on the stove) with a handheld blender or tip it into a food processor.

5 Once pureed, simmer gently for another 10-15 minutes – put the lid on to avoid splatters. Swirl in sour cream and fresh parsley or coriander.