Curried Pumpkin Soup

== Description ==
== Ingredients ==
* 2 tablespoons oil
* 1 Onion, chopped,
* 1 clove garlic, crashed
* 1 tablespoon mild carry paste 425g (15 oz) can pumpkin,
* drained 600 ml (1 pint)
* chicken stock salt and pepper to taste
* 4 tablespoons natural yogurt, coriander sprigs to garnish
== Directions ==
# Heat the oil in a large pan. Add the Onion and garlic, and cook until soft.
# Add the curry paste and cook for a few seconds, stirring.
# Add the pumpkin and chicken stock. Stir well, season and simmer for 15–20 minutes.
# Transfer the soup to a food processor or blender and puree until smooth.
# Return to the pan, check the seasoning and reheat.
# Transfer to individual soup plates, swirl in the yogurt and garnish with coriander.
Category:Chicken stock and broth Recipes
Category:Curry Recipes
Category:Egyptian Recipes
Category:Egyptian Soups
Category:Pumpkin Recipes
Category:Recipes that need photos
Category:Yogurt Recipes