Garlic and Chilli Pumpkin Soup
2 sticks celery
2 cloves garlic
1 green finger chilli
1 tsp cumin seeds
1 quarter of a medium sized pumpkin
1.5 litres stock, veg or chicken
In the pestle and mortar grind cumin seeds, garlic and finger chilli to a paste.
Chop onions and celery finely. Remove the pumpkin skin and cut into tiny cubes.
In a pan heat 2 tablespoons of veg oil, sauté onions and celery with the paste from the pestle and mortar, keep stirring until glossy and add the pumpkin.
Cook for a few more minutes and add the stock, bring to a simmer and cover. Leave to cook until the pumpkin is soft. You can then either use a masher to thicken, blend in the food processor or eat as a chunkier soup.