Spiced Pumpkin Soup | i-Companion XL

• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, quartered
• 1 garlic, peeled
• 1 knob of ginger, peeled and sliced
• 1 kg Japanese pumpkin (Kent), peeled and cubed
• 2 potatoes, peeled and cubed
• 1 litre vegetable or chicken stock (and about ½ cup water if needed to cover pumpkin)
• 1 tsp curry powder
• 1 tsp turmeric powder
• Salt and pepper, to taste

#MealPrep This pumpkin soup makes a quick and delicious lunch paired with a warm slice of crusty bread or salad. Packed with anti-oxidants and anti-inflammatory properties from ginger and turmeric, this is a healthy option to get your lunch or dinner sorted. Recipe is created by Tefal brand ambassador, Lorena Lys.

1. Insert the Ultrablade knife into your i-Companion XL bowl. Add the oil and butter. Then add the onion, garlic and ginger and launch the Slow Cook P1 Program – adjust time to 6 minutes in order for these ingredients to become golden and fragrant. 2. When program finishes, add the pumpkin, potatoes, stock and spices. Launch the P1 Soup Program for 40 minutes. 3. Ladle soup in bowls and garnish with dollop of cream or yogurt or chopped coriander. Tips: - To serve, you may also sprinkle some pumpkin seeds or croutons for some texture. - This recipe makes 4 generous serves or 6 standard serve and is great for freezing. Just portion out into individual serving before freezing - To make this in a traditional stewpot, saute the onions, garlic and ginger in oil and butter. And then add the rest of the ingredients and simmer until the vegetables are soft. Place in a blender or use a hand blender to puree until smooth.