Curried Pumpkin Soup

1 onion, diced

1 or 2 glugs of olive oil
2 cloves of garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp ground coriander
1 tsp curry powder
1 tsp salt
1 x 14 oz. pumpkin puree (not pumpkin pie puree!)
2 cups low-sodium vegetable or chicken stock
1 cup water
1 x 14 oz. coconut milk (I went with light for all the flavour and less fat)

Method

Warm olive oil in a large pot over medium heat. Add your minced onions and garlic until they begin to soften and your kitchen starts smelling great. Now add all of the spices. Stir them into the onion mix and let them cook for a few minutes. Keep stirring so they don’t start to stick to the bottom of your pot.

Empty your pumpkin puree into the pot and give it a mix with the onions and spices. Now add the stock, water and coconut milk. Stir every few minutes as you let it all simmer for about 20 minutes. Don’t let it get too hot or the coconut milk may split. Turn off the heat.

Allow the soup to cool a bit before either putting into the blender in batches to puree or just giving a whiz with a submersion blender (like a Braun hand held) which is what I did. Usually the don’t splash but do let it cool a bit just in case. Warm again just before serving.