Instructions: Heat the vegetable oil in a saucepan. Add the pumpkin, onion and garlic and sweat for three minutes, or until the onion is translucent but not coloured. Stir in the turmeric and curry powder and sweat for a further minute.

Stir in the flour. Add the coconut cream and the cold vegetable stock and bring to the boil. Reduce the heat and simmer for 20 minutes.

Remove from the heat and allow to cool slightly, then puree the mixture in a blender or food processor. Return the soup to the saucepan and bring back to the boil.

To finish: Add the vinegar and season with salt and freshly ground pepper.

Sprinkle over the chopped sunflower seeds and chives and serve at once.

NOTES : This soup has a unique flavour which Ive encountered in many dishes in
the Far East, where coconut is combined with turmeric.

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