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Ingredients
| 3 Tbsp | Canola oil |
| 1 | Onion |
| 2 | Garlic cloves |
| 400 g | Kumara (Main) |
| 900 g | Pumpkin (Main) |
| 2 Tbsp | Standard flour |
| ½ tsp | Curry powder |
| ½ tsp | Paprika |
| ½ tsp | Ground black pepper |
| ½ tsp | Chilli paste |
| 1 to taste | Salt |
| 6 cups | Vegetable stock |
| 1 cup | Coconut cream |
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Directions
- Heat the oil in a large saucepan. Add the onion and garlic and cook over low heat for five minutes, until soft.
- Add the peeled, seeded and cubed kumara and pumpkin. Stir well.
- Add the flour and stir, cooking for one to two minutes.
- Add the seasonings and stock. Simmer for about 30 minutes, until soft and the flavours have mellowed.
- Puree with a hand-held blender or in a food processor.
- Return to the saucepan together with the coconut cream. Heat through gently - do not boil.
Great topped with sprigs of coriander.
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