Flora Butternut Pumpkin Soup

Ingredients

• 2 tablespoons vegan spread
• 1 medium brown onion, chopped
• 1 celery stalk, chopped
• 1 small carrot, peeled and chopped
• 1 medium red potato, peeled and cubed
• 1 medium-size butternut pumpkin peeled, seeds removed and cut into cubes OR 550g pre-cut butternut pumpkin cubes
• 2 teaspoons salt, to taste
• 1 teaspoon curry powder, to taste
• 4 cups low sodium vegetable stock or water
• 1/4 cup Flora Thickened Plant Cream
• 1 tablespoon lemon juice
• coconut cilantro topping
• 3/4 cup toasted coconut flakes
• 1/4 cup fresh coriander, chopped
• 1 tablespoon lemon zest
• 2 teaspoons crushed red pepper flakes, optional
• a pinch of salt