This soup took one hour to prepare, including roasting the pumpkin.
You need:
1.5kg pumpkin, cut into cubes
1 large onion
2 teaspoons of chilli paste (to taste)
1 teaspoon sea salt flakes
Olive oil for roasting and frying
50ml fresh cream
1 tablespoon curry powder
1 teaspoon crushed garlic
10ml ground coriander
10ml chicken stock powder added to 1 litre of boiling water
Preheat your oven to 220'C.
Chop the pumpkin into chunks. Arrange it on a baking tray. Lightly brush the pumpkin with some olive oil. I used about 30ml for this. I used baking paper to line the tray as is makes it easier to clean afterwards.
Roast the pumpkin for 40 minutes until the edges are nicely browned.
Meanwhile, in a deep pot, fry the onion in a little olive oil on a medium to low heat until it goes translucent (not browned). Add the garlic, chilli, coriander, curry powder and stir for about 30 seconds.
Then add the pumpkin, salt and the stock. Boil for just a minute.
Using a stick blender, blend the soup until it is smooth. Add your cream and blend again. Have a taste and adjust the seasoning if necessary.
