Curried Pumpkin Soup

This is really easy to make, tasty and healthy (one serving is less than 200 calories). I make this in batch during the winter to last me a few days. It can also be frozen if you wish. Preparation time: 10 minutes Cooking time: 20 minutes.

Ingredients (serves 4 people)

  • 1 large white onion chopped
  • 1 pumpkin peeled and chopped into cubes
  • 3 garlic cloves chopped
  • 1/2 tsp. curry powder
  • 1/2 tsp. chili flakes or cayenne pepper
  • 2 tbsp. of olive oil
  • 1 vegetable stock cube (bouillon)
  • Salt and pepper to taste

Preparation

  1. Boil the pumpkin, onion and garlic in the vegetable broth for 20 minutes until the pumpkin is very soft (I use just enough water to cover the vegetables).
  2. Transfer the contents to a blender (including half of the broth it was boiled in – you can add more or less depending on the consistency you prefer).
  3.  Add the curry powder to the blender and blitz the soup until it is smooth.
  4.  Add salt, pepper and chili flakes.

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