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  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 125 g celery, diced
  • 600 g peeled pumpkin, diced
  • 1 tsp fresh ginger, grated
  • 2 tsp tomato puree
  • 1 tsp curry powder
  • 1 tsp garam masala
  • ¼ red chilli (optional)
  • 600 ml vegetable stock
  • 100 ml milk


  1. Heat the oil in a saucepan. Add the onion, celery, pumpkin and ginger. Fry over a high heat for 3 minutes.
  2. Add the spices, chilli and tomato puree. Fry for one minute.
  3. Add the stock, cover with a lid, bring up to the boil, then simmer for 20 minutes until tender.
  4. Whiz until smooth using a hand blender. Stir in the milk and season.


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