Spicy Pumpkin and Ginger Soup

Ingredients:

1 Mishra’s Curry Cube

500g Japanese pumpkin, peeled and roughly chopped

1 medium potato or 1 small sweet potato, peeled and roughly chopped

1 tbsp oil

1 large brown onion, roughly chopped

2 cloves garlic, roughly chopped

2.5cm ginger, roughly chopped

750ml vegetable stock

200ml coconut milk

Salt and cracked black pepper

Flat-leaf parsley leaves for garnish, chopped (optional)

Plain yogurt for topping (optional)

Step one

Heat the oil in a large, heavy-based pan then add the onion, garlic and ginger and cook, stirring, for about 5 minutes or until the onion has begun to soften. Add the Curry Cube and stir well.

Step two

Add the pumpkin and potato or sweet potato, stir to coat all the vegetables in the curry mixture, cook for about 1 – 2 minutes then pour in the vegetable stock. Bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes or until all the vegetables are soft.

Step three

Pour in the coconut milk and mix well. Add some salt and pepper, then set aside to cool. Blend to a smooth soup and check the seasoning again. Just before serving, spoon a dollop of yogurt into the soup in the bowls and sprinkle with chopped parsley, if using, and grind some cracked black pepper over the surface of the soup.