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Curried Pumpkin Soup 
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Serving size: Serves 2
Cooking time: Less than 60 minutes



INGREDIENTS


1/2 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
1/2 tablespoon curry powder
1 (1 kg) butternut pumpkin, peeled and chopped*
1/2 litre chicken or vegetable stock 
1/8 cup coconut cream, optional



METHOD


Heat oil in a large stainless steel saucepan. Add onion and cook until soft. Add garlic and curry powder. Cook a further 30 seconds.

Add pumpkin and enough stock to cover (about a litre). Simmer, uncovered for 20-25 minutes until soft. Remove from heat and cool slightly.

Puree pumpkin, using a stick blender, or by transferring to a food processor or blender. Return to pan and if using coconut cream, pour it now. Warm gently and serve.

Cook’s Note: For a dinner party option, serve with seared scallops, garnished with pistachios.
Heat a tablespoon of olive oil in a pan (the pan must be very hot). Add about 5 scallops per person. Cook for 1 minute each side. Serve with the soup, sprinkled with some pistachios.