– 1 kg butternut pumpkin peeled and cut in cubes – ½ brown onion peeled and roughly chopped – ½ celery stick roughly chopped – 1 medium carrot peeled and roughly chopped – 1 thumb ginger peeled and finely chopped – 1 clove garlic peeled and finely chopped – ½ lemon juiced – 150 ml coconut milk – 1 tbsp mild curry powder – 2 tbsp vegetable oil – to taste salt, pepper – 2 tbsp sunflower seeds lightly toasted – ¼ bunch coriander picked
Heat the oil in a large stew pot over medium heat. Add the chopped brown onion, carrot and celery and cook for 4-5 minutes.
Increase to high heat and add the butternut pumpkin. Continue cooking until the pumpkin is lightly roasted from the outside.
Add the ginger, garlic and curry powder. Cook for another 2 minutes and add the coconut milk.
Garnish the soup with toasted pepitas, coriander and coconut milk.