You will need (for two big bowls):
- 1 squash (I had an onion squash), chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 3 tsps curry powder
- 1 litre vegetable stock
- 1 sachet concentrated coconut milk
- Handful pumpkin seeds
- ½ tsp each of cumin seeds, coriander seeds, mustard seeds and cardamom seeds
- Oil for frying
- Salt and pepper
Fry the onion in a little oil until starting to soften and then add the garlic. Fry for a minute more and then stir in the curry powder.
Keep frying for a few minutes to allow the spices to warm up and coat the onion.
Add the squash, give it all a final mix and then add the stock and coconut milk.
Leave the squash to soften for 20-30 minutes before blending. Check the seasoning and keep it warm until you’re ready to serve.
Take your spices, adding or removing any that you deem fit and add them to a dry frying pan with the pumpkin seeds.
Keep the pan moving as you don’t want anything to catch but fry everything until it smells like a spice shop and the skins of the pumpkin seeds are just starting to crack. It makes a lovely noise rustling and jumping around in the pan.
Butter some bread, serve up the soup and top with the toasted seeds.