Pumpkin Curry Soup

INGREDIENTS
Serves 4
1kg pumpkin
3 large potatoes
2tsp oil
1 onion, chopped
1 clove garlic, crushed
1/3 cup Spicy Kasoundi
400mL coconut milk
2 cups vegetable stock
1 cup frozen peas
Plain yoghurt
Cracked black pepper
Garlic chives

METHOD

1. Cut pumpkin and potatoes into small pieces
2. Heat oil in a large pan, add onion and garlic, cook, stirring until onion is soft. Stir in Spicy Kasoundi and cook for about 1 minute or until fragrant.
3. Add pumpkin and potato to pan, stir until coated
   in paste.
4. Add coconut milk and stock to pan and bring
   to boil. Simmer for about 15 minutes or until
   vegetables are soft. Stir in peas and cook for a
   further 2 minutes.
5. Blend or process mixture in batches until almost
   smooth. Return to pan, stir over heat until hot.
   Serve garnished with yoghurt, cracked black
   pepper and garlic chives.