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