Winter Pumpkin Soup

by Shirley Cauchi

-Makes four servings -

1 tablespoon olive oil
1 onion, finely minced
2 cloves garlic, finely minced
1 kg pumpkin cubed
1 6” strip Wakame
2 teaspoons curry powder
1 ½ teaspoons cumin powder

•    Using a heavy based pot, sauté onions and garlic in olive oil until translucent.
•    Add pumpkin, wakame and spices, and cover with water
•    Bring to the boil and cook for a few minutes until pumpkin is tender.
•    Remove from heat and puree with a blender until smooth.

Garnish with fresh chopped parsley and toasted pumpkin seeds

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