curried butternut soup with halloumi

Serves: 4

Ingredients:
1 tablespoon oil
1/2 white onion (finely diced)
¼ cup celery diced
2 cups butternut (cubed)
1 teaspoon curry powder
1 teaspoon ginger and garlic paste
1 can diced tomato
2 cups vegetable stock
1 cup halloumi cheese, sliced into1/2 cm pieces
1 teaspoon olive oil
4 teaspoons toasted pumpkin seeds

Method:
in a large pot, heat the oil. add the onions and celery and cook until golden brown.
add in the butternut and sauté for 5 minutes. thereafter add curry powder and ginger-garlic paste, cook well for 2 minutes.
add in the diced tomato and sauté. pour in the vegetable stock and bring to the boil (about 15 minutes).
remove and blend with a hand blender till smooth and creamy.
pat the cheese with a paper towel. brush both sides with the olive oil and sear on a hot pan for 1-2 minutes per side.
serve the soup with the cheese and sprinkle with toasted pumpkin seeds.