Curried Pumpkin Soup

It might seem a bit late to be posting this recipe considering that in Australia winter is almost over... but the end of winter here means the beginning of the cool season across the globe. Also I've only just perfected this recipe so I was itching to post it. 

Made completely from scratch, including homemade curry powder and fresh pumpkin this recipe is super simple, super healthy and exactly what you need to get through a cold winter season!

Curried Pumpkin Soup

serves 6-8

homemade curry powder:                              

  §  2 tbsp coriander                                   

  §  1 tbsp cumin seeds                                  

  §  1 tsp fennel seeds                                   

  §  1 tsp turmeric                                          

  §  ½ tsp black pepper

  §  ½ tsp red chilli

directions:
   - place coriander, cumin, fennel and red chilli in a small-medium sized pan  and toast on low heat until spices become fragrant
   - let spices cool and then add turmeric and black pepper
   - grind all ingredients into a fine powder

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soup:

2kg pumpkin (chopped)
1 brown onion
6 cloves minced garlic
3-4 cups vegetable stock
3-4 tbsp curry powder
1 tsp coconut oil

 directions:
-         heat coconut oil in large pot over low heat
-         add onion and garlic and saute until just browning
-         place chopped pumpkin and vegetable stock in pot and bring to boil
-          turn heat to low and add homemade curry powder and cover until pumpkin is tender
-         allow to cool slightly and then blend in batches