Vegan Curried Pumpkin & Coconut Soup

Winter has officially reared its ugly head and there isn't much that can make up for the lack of vitamin D and happiness, but we hope our spicy take on the classic pumpkin soup will add warmth to your frosty night.

Serves: 6 (great to have in the fridge, ready to heat up!)

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Ingredients

• 1 butternut pumpkin (or any other kind of the same size)

• 4 cups vegetable stock

• 1 can coconut milk

• 2 tbsp olive oil

• 1 onion

• 3 cloves garlic

• 1 red chilli (more or less depending on preference)

• Thumb of grated ginger (or 1 tsp of ground ginger)

• 1 tbsp curry powder

• 1 tbsp garam masala

• Bunch of chopped coriander

• Salt (if needed)

Method

• Roughly chop your pumpkin (making sure you have removed the skin) and finely chop the chilli, onion and garlic

• Place a large pot on a high heat with the olive oil. Once heated, add the onion and fry for 5 minutes

• Change to a medium-high heat and then add the pumpkin, garlic, ginger, curry powder and garam masala. Fry for 3 minutes

• Now add the pumpkin and chilli. Mix well

• Add the stock and cover your pot with a lid and allow it to cook for 30 minutes (or until the pumpkin is completely cooked)

• Lower to a medium heat. Add the coconut milk

• Use a stick blender to blend until smooth (alternatively, you can use any other blender that can handle hot liquid)

• Stir through the chopped coriander

• Serve 'n slurp

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