Pumpkin Soup

材料

• 1 餐匙/汤匙 olive oil
• 100 g coconut milk
• 1 餐匙/汤匙 curry spices
• 1/2 个，中型的 （6.5厘米直径） onion
• 2 potatoes
• 700 克 pumpkin

做法

1. Cut the pumpkin and potatoes into squares and put in pot with olive oil and chopped onions. Cook for 2 minutes keeping an eye that the onion doesn't burn.
2. Pour in about 1 litre of water (depends on how creamy you want your soup...the less water, the more creamier).
3. Add sage leaves and if you like marjoram herbs as a bunch into the pot (you will later take out of the soup).
4. Cook for 20 minutes or until both potatoes and pumpkin can be squashed with a fork. Remember to stir every so often.
5. Once cooked take out the sage and marjoram bunch. With a hand blender, blend the pumpkin with potatoes and water.
6. Add coconut milk to the cream, just enough to give it texture.
7. Finally sprinkle some curry spices to your taste.
8. Enjoy hot or cold.