Country Pumpkin Soup

- 1kg (2 pounds) pumpkin, peeled and cubed
- 1 Tbsp Coconut oil
- 2 onions, chopped
- 2 tsp curry powder
- 2 cups water
- 1 cup orange juice, freshly squeezed
- 1 can coconut milk
- 1 tsp salt

Steam the pumpkin until soft.

Sauté the onions and the curry powder until onions are translucent.

Add the pumpkin and water and puree using a hand blender. Add the remaining water and bring to the boil.

Remove from the heat and add the orange juice, coconut milk and salt. Stir and heat through, but don’t boil again.

Garnish with sprigs of cilantro and serve.

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