Curried Pumpkin And Smoked Salmon Soup

1. 1

   Heat oil in large pan.

2. 2

   Saute onions and garlic until soft.

3. 3

   Add Pumpkin and cook for 5 minutes.

4. 4

   Mix in curry powder and cook for another few minutes to take the rawness of the spices.

5. 5

   Add stock and coconut milk enough to cover the vegetables and bring to a gentle boil. Simmer until pumpkin is soft, about 15 minutes.

6. 6

   When cooked turn off heat and allow to cool slightly, blend until smooth, return to pan and add more stock until the required consistency is reached.

7. 7

   Add the smoke salmon, the heat left in the soup will 'cook' the salmon.

8. 8

   Check seasoning.

9. 9

   I freeze this in batches with or without the salmon, either way its great. Once defrosted re-heat and add salmon if needed. I don't know how much this makes 8 + depending on the size of your soup bowls.

* Per serving · 4 servings · Values may vary.