Curried Pumpkin Soup

Ingredients

 * 2 tablespoons olive oil
 * 1 Onion, chopped,
 * 1 clove garlic, crashed
 * 1 tablespoon mild carry paste 425g (15 oz) can pumpkin,
 * drained 600 ml (1 pint)
 * chicken stock salt and pepper to taste
 * 4 tablespoons natural yogurt, coriander sprigs to garnish

Directions

 * 1) Heat the oil in a large pan. Add the Onion and garlic, and cook until soft.
 * 2) Add the curry paste and cook for a few seconds, stirring.
 * 3) Add the pumpkin and chicken stock. Stir well, season and simmer for 15–20 minutes.
 * 4) Transfer the soup to a food processor or blender and puree until smooth.
 * 5) Return to the pan, check the seasoning and reheat.
 * 6) Transfer to individual soup plates, swirl in the yogurt and garnish with coriander.