The addition of oatmeal makes this pumpkin soup wonderfully thick, rich and creamy while turmeric gives it a golden colour.
1 medium onion
2 cloves of garlic
3 medium carrots
1 celery stick
650ml vegetable stock
½ tsp ground ginger
1 tsp curry powder
½ tsp turmeric
Pinch of salt
50g Mornflake Fine Oatmeal
250ml coconut cream
1 tbsp rapeseed oil
Peel, deseed and roughly chop the pumpkin into bite-sized pieces. Then finely dice the onion, peel and roughly chop the carrots, celery and crush the garlic.
Add the oil to a large saucepan with all the vegetables and garlic and sauté for 5-10 minutes until they start to soften. Add the dried spices and stir into the vegetables for a minute.
Then pour over the vegetable stock, coconut cream, the oatmeal and give everything a good stir. Season and bring to the boil before simmering for 15-20 minutes until the pumpkin is tender.
Remove from the heat and use a hand held blender to create a smooth thick soup.
Serve with a scattering of pumpkin seeds, a few chilli flakes and a spoonful of yoghurt.