The addition of fresh ginger and spices makes this soup anything but ordinary. It’s so easy
and so full of flavour. Add a dollop of yoghurt (or cream) just before serving.
1 tbsp olive oil
1 onion, finely chopped
2 tbsp ginger, grated
2 garlic cloves, crushed
1 tbsp Spice Fusion African Vegie Curry blend
3-4 cups butternut pumpkin, roughly chopped
1 medium carrot, roughly chopped
Vegetable stock
Salt and cracked black pepper, to taste
Plain yoghurt
Heat oil in a large saucepan and sauté onion, garlic and ginger until onion is translucent.
Add African Veggie Curry and cook for about 30 seconds, stirring constantly.
Add pumpkin and carrot and fry for 2-3 minutes, stirring well to coat with onion mixture.
Add stock to cover and cook until vegetables are soft; allow to cool.
Add cream and blitz with a stick blender or pour into a food processor and blend until smooth.
Serve with chopped parsley and a dollop of yoghurt.
