Well the weather has changed and so are the dishes, gone are the salads and here are the soups.  This have a few warming spices in it to make a change from the norm.

1kg pumpkin, chopped roughly, but evenly

1 Tbsp oil

1 onion, medium

2 cloves garlic, sliced

½ tsp ginger, sliced thinly

½ tsp Cumin Seeds

2 Tsp Curry Powder

1 Vegetable Stock Cube

2 cups water approximately

Salt, to taste

Freshly ground pepper

2 Tbsp fresh coriander

Natural yoghurt for serving (optional)

Method

Add the oil to a large heavy-based pot and add the cumin seeds first and let pop, add the ginger, garlic and onion and saute until light brown.

Add pumpkin pieces and sauté for a further two minutes, add the curry powder and mix well.  Add enough water to just cover pumpkin, add stock and coriander stalks. Cover with lid and cook for 20 minutes or until pumpkin is tender.

Cool soup a little and blend until smooth.  Return to clean pot and adjust seasoning and consistency. Simmer for 3-4 minutes or until hot add chopped coriander and serve with a little dollop of yoghurt is desired.