Pumpkin and Curcuma Soup

(serves 4)

4 cm piece fresh turmeric, finely chopped

1 garlic clove, finely chopped

1 carrot, peeled & roughly chopped

1 medium (about 700 g) butternut, peeled & roughly chopped

3-4 thyme twigs

200 ml cream

2 tbsp butter

700 g water

2-3 twigs coriander

1. Place a large deep pot over medium heat, add 200 ml water, bring to a boil then add butternut pieces and thyme twigs. Cover the pot with the lid add cook until the pumpkin begins to soften.

2. Place a frying pan over medium heat, add 1 tbsp butter and melt.

3. Chop the turmeric, onion and garlic, then add to the frying pan with the butter and sautè for 5 minutes.

4. Next add the carrot, 1 tbsp butter and the turmeric mixture into the pot with the butternut, and add 500 ml water, cover with the lid and cook for another 15 minutes, until completely cooked.

5. Once the pumpkin and carrot are soft, remove the pot from the heat and blend the soup with a hand held stab mixer until smooth.

6. Add cream to the soup and shortly blend again. Return to the heat

7. Serve with chopped coriander.