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My dear friend Val Dombey makes adventurous curried pumpkin soup by sautéing turmeric, coriander and other spices before adding to boiled pumpkin and blending to a soup.

This is my very simple English version:

  1. Saute two cloves of garlic in butter.
  2. Add cubed pumpkin (half a medium-sized pumpkin)
  3. Cover with water.
  4. Boil until soft.
  5. Add a handful of cashew nuts. Blend to the desired consistency.
  6. Season to taste.
  7. Garnish with chopped parsley and a swirl of natural yoghurt.

Served piping hot with crusty white bread and loads of butter. Yum!