Ingredients
butternut pumpkin, rough cut, skin on
2x brown onions, diced
2 Tbs olive oil
3 vege stock cubes
1/2 tsp celery seeds
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
1/2 tsp garam masala
pinch cinnamon
pinch ground cloves
pinch cardamom
pinch ginger
light sour cream
Preparation
Roast pumpkin pieces for 1 1/2 - 2 hours (until softened) at 160 degrees.
Remove skin and seeds.
Saute onion in olive oil, add pumpkin, celery seeds, stock cubes and boiling water to cover.
Simmer until pumpkin falls apart, remove from heat, blend (either with a stick blender or regular blender), return to a low simmering heat.
Dry roast combined spices in a frying pan until they just start to smoke and change colour.
Stir spices into soup thoroughly.
Serve with generous dollops of sour cream.
