| 1. |
Cut the pumpkin and potatoes into squares and put in pot with olive oil and chopped onions. Cook for 2 minutes keeping an eye that the onion doesn't burn. |
| 2. |
Pour in about 1 litre of water (depends on how creamy you want your soup...the less water, the more creamier). |
| 3. |
Add sage leaves and if you like marjoram herbs as a bunch into the pot (you will later take out of the soup). |
| 4. |
Cook for 20 minutes or until both potatoes and pumpkin can be squashed with a fork. Remember to stir every so often. |
| 5. |
Once cooked take out the sage and marjoram bunch. With a hand blender, blend the pumpkin with potatoes and water. |
| 6. |
Add coconut milk to the cream, just enough to give it texture. |
| 7. |
Finally sprinkle some curry spices to your taste. |
| 8. |
Enjoy hot or cold. |
