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:
- Saute two cloves of garlic in butter.
- Add cubed pumpkin (half a medium-sized pumpkin)
- Cover with water.
- Boil until soft.
- Add a handful of cashew nuts. Blend to the desired consistency.
- Season to taste.
- Garnish with chopped parsley and a swirl of natural yoghurt.
Served piping hot with crusty white bread and loads of butter. Yum!