1 tbsp mild or medium (not extra virgin) olive oil, virgin rapeseed oil or coconut oil
1 large or 2 small red onions, chopped
2 garlic cloves, crushed
2 tsp mild or medium curry powder
900g (2lb) pumpkin or butternut squash, cut into cubes
1 large carrot, chopped
800ml (28 oz) hot chicken or vegetable stock a little sea or rock salt
freshly ground black pepper
4 tbsp finely chopped or blended (with a little extra virgin olive or rapeseed oil) baby spinach leaves
1 Heat the oil in a large frying pan, add the onions, garlic and curry powder and sauté for 1 minute. add the pumpkin or squash cubes and carrot, and sauté for a further 10 minutes to pick up some colour.
2 Transfer the mixture to a large pan or stock pot and add the stock. Bring to the boil then reduce the heat, cover and simmer for 15 minutes.
3 Blend until smooth then season to taste.
4 Ladle the soup into bowls then place a spoonful of the chopped or blended spinach in the middle of each bowl.
Allergy suitability: glutenGluten is a protein found in the cereals wheat, rye and barley. Obvious sources of gluten in the diet are bread, pasta, breakfast cereals and…/wheat/dairy/yeast free (depending on stock used) • V (depending on stock) Can be made in advance • suitable for freezing Health scores per serving: GL 8 • • BBB
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