Pumpkin, Coconut and Garam Masala Soup

1. Heat the oil in a medium sized pot on medium to low heat.  Sauté the onion for 2 mins, then add the garlic and garam masala and sauté for another 30 seconds. 
2. Add the chopped pumpkin, coconut milk, stock & salt (optional) and bring to the boil (see notes if the liquid doesn't cover the pumpkin).  Reduce the heat and simmer for approx. 20mins, or until the pumpkin is tender.  See notes for soup consistency.
3. Once cooked, blitz with a stick blender.  Check if any extra salt is needed & blitz again before serving.
4. Optional to top with a little extra coconut milk.

Note: To make a thick soup you have 2 options.
Option 1: The amount of liquid in this recipe won’t cover the pumpkin in the pot so you will need to keep stirring the pumpkin to make sure it cooks evenly.
Option 2: Add more stock to cover the pumpkin during cooking time, but remember to take some of the liquid out of the soup before blending.