Curry Pumpkin Soup

Autumn is the time for cosy soups, warm buttered toast, and cuddles on the couch. 

Making soup for the family is a great way to combine these. Throw it all in the pot, then you've got time for a cuddle on the couch while it gently simmers on the stove. 

If you've got kids at home this is a great time to read a book together, play a boardgame or as Soph likes to say 'just have a chat together'.  For this recipe we start with roasting the pumpkins, but still gives some nice chill time together. 

The local market has different types of pumpkins avaiable, so use whatever you grab, I love butternut but others work well too. 

Ingredients

• 1 large butternut
• 2 carrots, finely sliced
• 1 onion, diced
• 4 garlic cloves
• 1 thumb ginger (tip - keep it in the freezer, then you can just grate it into your pot)
• 1 can tomatoes
• 1 can white beans
• 1 litre water or stock. 
• 4 tbs Curry Bomb, Indian crispy chilli oil 
• salt to taste

Method

• Heat oven to 200C.
• Cut butternut in half, lengthways. Roast butternut for 40 minutes or until soft.
• Saute onion and carrot  in oil until softened. (If spice is ok, we recommend using the oil from Curry Bomb, otherwise your oil of choice is fine)
• Add minced garlic and grated ginger, cook through for 3 minutes, stirring well. Add 1 Litre water or stock.
• Discard seeds and skin from the butternut and add roasted flesh to the pot.
• Add canned tomatoes and beans and cook 10 minutes. Adjust water if necessary.
• Blend well and season with salt.
• Serve with a garnish of Curry Bomb and optional fresh coriander.
• Enjoy with naan, pita or toasted sourdough. 

NOTE: If you'd like extra protein, finish with a high protein yoghurt, and toasted pumpkin seeds, or add a second can of beans.