Curried Pumpkin and Smoked Salmon Soup

• pumpkin, chopped or 1 lb butternut squash↗1 lb
• large onion, chopped↗1
• large garlic cloves, minced↗2
• curry powder↗1 tablespoon
• fresh stock (cubes work if needs must)
• coconut milk↗2

  (13 1/2 ounce) cans

• smoked salmon↗200 g
• salt and pepper
• vegetable oil↗

Step-by-step instructions

1. 1

   Heat oil in large pan.

2. 2

   Sauté onions and garlic until soft.

3. 3

   Add Pumpkin and cook for 5 minutes.

4. 4

   Mix in curry powder and cook for another few minutes to take the rawness of the spices.

5. 5

   Add stock and coconut milk enough to cover the vegetables and bring to a gentle boil. Simmer until pumpkin is soft, about 15 minutes.

6. 6

   When cooked turn off heat and allow to cool slightly, blend until smooth, return to pan and add more stock until the required consistency is reached.

7. 7

   Add the smoke salmon, the heat left in the soup will 'cook' the salmon.

8. 8

   Check seasoning.

9. 9

   I freeze this in batches with or without the salmon, either way its great. Once defrosted re-heat and add salmon if needed. I don't know how much this makes 8 + depending on the size of your soup bowls.