Roasted Pumpkin Soup

Roast Pumpkin:

1. Cut open the pumpkin in half and season with some salt, one curry and pepper.
2. Bake it in the over at 400F for 30 minutes. If you have pumpkin puree then skip this step and read below

Soup Base

1.  Heat a pan and add 2 tbsp. butter with splash of oil
2.  Add the roughly chopped onions, garlic, ginger, tomato, green chili, Carrot and sauté for 5 - 7 minutes
3.  Add the cashews, peanuts(optional) and roast for a 2 minutes
4.  Add 1/2 tbsp. of THE ONE CURRY and 1/2 tbsp. Salt and give it all a nice mix
5. If you didn't have whole pumpkin add the pumpkin puree in this step and and sauté at least for 5 -7 minutes.
6.  Add 1 1/2cup of vegetable stock and mix for a minute

Simmering:

1. Close the lid and let the mix simmer for 10 minutes until  everything becomes nice and soft
2.  Add a squeeze of lemon and keep it aside

Blend:

1. Once the pumpkin is done baking scoop it up and blend it in a blender along with the soup base and blend it into a nice soup
2. You can run it through a sifter if you need a smoother soup.
3. Garnish with some pomegranate, cilantro or mint leaves
4. Add 1 tbsp. of table or coconut cream
5. Enjoy with some nice sour bread.