Spiced Pumpkin, Carrot and Ginger Soup

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Servings: 4-6

• Ingredients

1kg butternut pumpkin
3 carrots
1 onion, peeled
1 small red chilli, seeds removed
1 x 3cm fresh ginger
2 cloves garlic
2 tbs butter
1 tbs olive oil
1 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
1 litre water (vegetable or chicken stock can be used)
Salt and pepper to taste
Yoghurt or cream to serve
Fresh coriander

• Directions

• Peel the pumpkin and carrots, using the Twistable Peeler, and roughly chop them with the TupperChef™ Utility Chef Knife.

  With the Blade insert in, place the onion, chilli and ginger into the Quick Chef II, cover and process until roughly diced. Using the Garlic Wonder™ trim, skin and mince the garlic.

  Place the butter and oil in a medium sized pot over low heat. Add the onion, chilli and ginger and cook for 7-8 minutes or until soft. Using the TupperChef Spatula, stir in the garlic, coriander, cumin and turmeric and fry until their aromas have released, about 3-4 minutes.

  Add the pumpkin and carrots to pot, and sauté for a further 6-8 minutes. Add the water (or stock), stir well, and cover the pot, leaving it to simmer over medium heat for 15 – 20 minutes or until the pumpkin is soft enough to mash.

  Mash the pumpkin with the Potato Masher, and adjust the consistency by adding more liquid if desired.

  Season to taste freshly ground salt and pepper. Garnish with a dollop of yoghurt or cream and fresh coriander leaves.