Serves 6
Preparation: 10 minutes | Cooking: 20-25 mins

Ingredients:
2 tsp cumin
1 tbsp Dandaragan olive oil
1 brown onion, chopped
1 tbsp Spencers Korma curry paste
1 Kg pumpkin, peeled and small cubes
1L vegetable stock
1 cup (250mL) water
½ cup (125mL) coconut cream
Warm naan or roti bread, to serve

1. Heat a saucepan over a medium heat and add cumin seeds. Toast for 30 seconds or until fragrant. Set aside.
2. Heat olive oil in a large soup pot and fry onions for 5 minutes until soft and caramelised.
3. Add korma paste and pumpkin and fry for a further minute until vegetables are coated.
4. Add stock and water and bring to the boil. Reduce heat and simmer for 20-25 minutes or until pumpkin is very soft.
5. Using a blender or food processor process soup until smooth.
6. To serve, ladle soup into bowls and drizzle with coconut cream and sprinkle on toasted cumin seeds. Serve with warm Indian bread.