Spiced Pumpkin Soup

2 tbsp sunflower oil

1 onion, chopped

125g celery, diced

600g peeled pumpkin, diced

1 tsp fresh ginger, grated

2 tsp tomato puree

1 tsp curry powder

1 tsp garam masala

¼ red chilli (optional)

600 ml vegetable stock

100 ml milk

1. Heat the oil in a saucepan. Add the onion, celery, pumpkin and ginger. Fry over a high heat for 3 minutes.
2. Add the spices, chilli and tomato puree. Fry for one minute.
3. Add the stock, cover with a lid, bring up to the boil, then simmer for 20 minutes until tender.
4. Whiz until smooth using a hand blender. Stir in the milk and season.