The base for this soup is the same regardless of the vegetable. Substitute the spices according to your taste ; whether milder or stronger; cumin, coriander, curry powder, garam masala or simple paprika.
2 Large Gem Squash – Roughly chopped
1 Large red onion, cut into quarters
1 Clove garlic roughly chopped
1 Knorr Chicken Bouillon concentrate
1 teaspoon Curry Powder
1/4 teaspoon Nutmeg
Salt & Pepper to taste
Saute the onion and garlic in olive oil, until translucid
Add the Squash and saute for a few minutes
Add the curry powder and nutmeg
Add the chicken bouillon
Add water to cover the vegetables
Salt & Pepper
Boil the soup for 15 minutes, until the vegetables are tender
Using a blender or a hand unit, mix all vegetables until cream consistency.
Garnish with pumpkin seeds – pumpkin oil – a dollop of sour cream or yogurt and fresh Coriander.