Mike van de Elzen: Curried pumpkin and coconut soup

Curried pumpkin and coconut soup Cook time: 30 minutes  Prep time: 15 minutes  Serves: 6-8 1 crown pumpkin, peeled and de-seeded  2 medium sized onions  10 cloves garlic 1 tbsp garam masala  1 tbsp ground coriander  1 tbsp ground cummin  1 tsp tumeric   1.5 ltr vegetable stock  400 gm coconut cream 1 cup cream  100 gm butter  Salt  Sunflower oil Heat a pot, adding in a touch of oil before sweating the onions and garlic, followed by the spices. Cook out for a few minutes. Add in the pumpkin and continue to stir until the pumpkin is fully coated. Cover the pumpkin with the vegetable stock, coconut cream and salt.   Bring the soup up to a boil. Turn down and simmer for a further 30 minutes or until the pumpkin is well cooked. Using a blender or using stick blender, blend the soup well and slowly add in all the butter and cream. Check the seasoning.  LISTEN ABOVESee omnystudio.com/listener for privacy information.