Easy Pumpkin Soup.

This soup is really easy to make and will satisfy your food pangs at lunch time. The aromatic spices and creamy coconut milk work so well for a winter-warmer.

Don't forget about those pumpkin seeds either! Simply rinse off the pulp and roast them on a baking tray in the oven for about 15 minutes, until going golden. Feel free to sprinkle them with oil, salt and pepper before roasting for a slightly more flavoursome feel.

You will need:

- 1 tbsp of vegan butter or margarine

- 1 large onion, diced

- 4 cloves of garlic, crushed

- 1 medium pumpkin, in cubes

- 800 ml vegetable stock

- 1 can of coconut milk

- 2 tsp curry powder

- 2 chopped fresh chillis (judge spice as you wish! I like things fiery)

- 1 tsp mixed spice (ginger, nutmeg etc..)

Recipe:

1. Saute the onions and garlic in the margarine for about 4 minutes until starting to go translucent.

2. Add the dry spices and the pumpkin. Mix everything well, coating the pumpkin in the spice.

3. Add the vegetable stock and allow to simmer for about 10 minutes

4. Once the pumpkin is nice and soft, turn the heat down and add in the coconut milk. Mix well. If you want to thicken or thin your soup, either add more vegetable stock, allow to reduce over time, or add a little cornflour and mix well.

5. Now, simply blitz the soup in whatever blender you use!

And of course, don't forget a nice crusty bread roll to accompany it!

Bon appetit!

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