Pumpkin Curry Soup

Snacks, Vegetarian

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



  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.