recipeName: curried butternut soup with halloumi
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
steps: 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.
NER: oil white onion celery butternut curry powder ginger garlic paste tomato vegetable stock halloumi cheese olive oil pumpkin seeds