Pumpkin Soup Preparation Time: 15 minutes | Cooking Time: 35 minutes 90g butter 1 large brown onion, chopped coarsely 2 cloves garlic, chopped coarsely 1 teaspoon curry powder 2 medium potatoes, chopped coarsely 400g coarsely chopped pumpkin 3 cups chicken stock 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh flat-leaf parsley 1 cup coconut milk 1/2 small leek, sliced finely 1/3 cup sour cream

Melt 2 tablespoons of the butter in large, heavy-based saucepan. Add onion and garlic; cook until onion is soft. Add curry powder; cook, stirring, 1 minute. Add potato and pumpkin; cook, stirring, 1 minute or until vegetables are coated in butter.

Add stock, salt, pepper, parsley, and, if necessary, enough water to just cover vegetables. Bring to a boil; simmer, covered, 20 minutes or until vegetables are cooked through.

Blend or process vegetable mixture until smooth. Return mixture to pan, stir in coconut milk; simmer until soup is heated through.

Meanwhile, melt remaining butter in small frying pan, add leek; cook until leek is soft.

Serve soup with a swirl of sour cream in each bowl; top with leek.

SERVES 4

TIPS: This soup can also be served cold. Allow the soup to cool to room temperature and refrigerate for at least 1 hour. Instead of leek, top cold soup with 1 tablespoons finely chopped fresh chives.

If you prefer, use yogurt in place of the sour cream.