Creamy Curried Pumpkin Soup

All you need is:

2 tbsp olive oil

1/4 whole pumpkin, peeled, deseeded, sliced

1 sweet potato, peeled and sliced

1 red onions, peeled and sliced

3 garlic cloves, crushed

Small chunk of ginger root, grated

1 tsp mild curry powder

1/4 tsp ground cumin

1/2 tsp ground turmeric

1 tsp tamarind source (optional)

1 tsp coconut sugar

1/2 lime juice

Bunch of fresh coriander

1/2 glass coconut cream

Pinch of salt to taste

1 glass of water

Here’s what you do:

Heat the oil in a large pan over a medium heat. Add all your dry spices, fry it for couple of minutes, than add onion, garlic and ginger. Fry till onion is soft.

Add pumpkin, sweet potato and water. Cover the pan with lid, reduce the heat and cook for 10-15 minutes. Stir few times, if all water evaporated, add some more.

Add tamarind source, sugar, salt and lime juice. Boil for 10-15 more minutes, check, if vegetables are soft. If ready add chopped fresh coriander and coconut cream. Bring it to boil and leave to cool down.

When its not boiling hot anymore are the mixture to blender or food processor and blend it till smooth.

Pour into bowls and sprinkle over some fresh/dried coriander, I had some curried cashews’ left over, so used them (they are not in the pictures).

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