1 tsp vegetable oil
1 medium onion, finely chopped
1 tsp cumin seeds
5 cardamom seeds
1 pumpkin (organic are best, as they are much sweeter), skinned and chopped into chunks
1 tsp ground coriander
1 pint vegetable stock (cube is perfect)
Rind of 1 orange and the juice of 1/2 an orange
1 Tbsp soy yogurt
Handful of fresh/frozen chopped coriander
• Put the vegetable oil and chopped onion into a pot. Place on very low heat and cook until onions become translucent (about 10 minutes).
• Add the cumin seeds and the cardamom seeds and stir for a minute or so. Add the chopped pumpkin and ground coriander and stir until the pumpkin pieces are coated. Add the vegetable stock and bring to a boil (add more water if necessary to cover the pumpkin). Add the orange rind and juice. Simmer on medium heat until the pumpkin is fully cooked.
• Put the pumpkin pieces into a blender, reserving the stock in the pot. Spoon the cardamom seeds out of the stock and throw them away. Blend until the pumpkin becomes mushy, slowly ladling in stock until the soup reaches your desired consistency (I always find that I use all the stock).
• Transfer the soup back into the pot and stir over low heat for a couple of minutes. Add the yogurt and chopped coriander, stir for a couple more minutes, and serve!
Makes 4 servings