Spicy Pumpkin Soup

• 600 milliliters Chicken Or Vegetable Stock
• 60 grams Unsalted Butter
• Extra Virgin Olive Oil
• 1 whole White Onion, Finely Chopped
• 2 cloves Garlic, Chopped
• 1 cup Water
• 1/4 teaspoons Chili Powder
• 2 teaspoons Curry Powder
• 1/2 teaspoons Ground Coriander
• 500 grams Butternut Pumpkin, Chopped Into Small Cubes
• 1/2 cups Low Fat Yoghurt
• Sea Salt And Freshly-ground Black Pepper, To Taste
• 1/4 cups Chopped Coriander, For Garnish
• 1 Tablespoon Toasted Pumpkin Seeds

1. Preheat oven to a low setting and place your soup bowls in the oven.
2. In medium saucepan, bring stock to a boil. Reduce heat and keep warm.
3. In a large saucepan over medium-high heat, add butter and a splash of oil. Add onions and stir for 1 minute. Add garlic and cook for 2 minutes, or until onions are translucent. Add water and bring to a quick boil. Add spices, stir, then cover and simmer over low heat for about 5 minutes.
4. Add stock and chopped pumpkin and simmer for 10-15 minutes, until pumpkin is soft. Stir every 4-5 minutes, making sure the soup doesn't stick and burn on the bottom of the saucepan.
5. Blend the soup using an immersion blender, or whisk vigorously by hand directly in the large saucepan You can also pour it into a blender and blend until smooth. Be careful!
6. Stir in yoghurt and season with salt and pepper. Serve spicy pumpkin soup in individual bowls and garnish with chopped coriander and toasted pumpkin seeds.

butter, extra virgin, white onion, garlic, water, chili powder, curry, ground coriander, salt, chopped coriander, pumpkin seeds

Taken from tastykitchen.com/recipes/soups/spicy-pumpkin-soup/ (may not work)