Spiced pumpkin soup recipe - Great British Chefs

Ingredients

• 3 tbsp of butter, coconut oil or a neutral oil like grapeseed
• 1.4kg pumpkin, or other winter squash (crown prince, butternut, kabocha etc.) peeled and cut into 2-3cm cubes
• 1 onion, chopped
• 1 tbsp of curry powder, (see below)
• 1.1l vegetable stock, or water
• Greek yoghurt
• coconut milk, (instead of yoghurt if catering for vegans)
• spring onions, sliced
• coriander, chopped
• selection of seeds, toasted
• 1/4 nutmeg, broken into smaller pieces
• 5 cardamom pods, seeds only
• 3 cloves
• 1 cinnamon stick, 3cm in length
• 1 tsp black peppercorns
• 2 tbsp of cumin seeds
• 4 tbsp of coriander seeds
• 2 bay leaves
• 2 curry leaves, dried
• 1 tsp ground fenugreek