Prep:- Microwave the Pumpkin for 15-20 mns till its soft enough to peel and chop. (See the singing swede recipe on the website for full instructions if you want to do it longer)
Once cooled slightly cut in half and scoop out the seeds( you can toast them and add as a topping)
Peel and cut into chunks.
Wash and cut the carrots into chunks.
Slice the onion
Add the butter and oil to a pan and heat gently.
Add the onion and fry till soft-(3-4mns)
Add the Carrots and Pumpkin and stir through.
Add the remaining ingredients, except for the milk.
Place the lid on,bring to the boil then simmer for 30mns or until vegetables are soft.
Add the milk,stir through,
and blend with a stick blender.
Taste and adjust the seasoning if needed.
Divide between bowls,
garnish with a little coriander and serve hot with crusty bread for dipping.
Easy swaps:-
Pumpkin for Sweet Potato
Curry Powder for paste or 2tsp mild curry powder
Milk for cream.
Tip :- replace the milk with cream for a touch of luxury. This will also make it less spicy.
Coconut cream or milk can also be added.