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Last week I bought  some pumpkin at the grocery store.
I had planned to use it as side dish, but the days passed and the pumpkin just sat there.
So today when I felt like having a soup, curried pumpkin and carrot cream with ginger and chili oil came to mind. I have done this soup a few times in the past for privat dinners at home, and it was always a success with my friends and family.

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“ Curried pumpkin and carrot cream with ginger and chili oil ”

Ingredients:

1  Pumpkin, peeled and deseeded

2  Carrots, diced

3  Banana, peeled and diced

4  Onion, peeled and diced

5  Ginger, grated

6  Garlic, chopped

7  Scotch bonnet hot sauce

8  Greek yoghurt

9  Curry powder

10 Cinnamon stick
11 Butter
12 Chicken or vegetable stock
13 Salt and cayenne pepper to taste

Method:

Sautee first 6 ingredients in butter until onions are translucent,
add curry and cinnamon and sauté for one minute.
add stock and simmer until vegetables are soft.
Mix in blender until smooth, add yoghurt and salt and Pepper to taste.

To serve, drizzle with more yoghurt and chili oil.

Bon Appetit !   Life is Good !
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