Ingredients

• 4 onions, chopped
• 1 whole hokkaido pumpkin with the skin left on, roughly chopped
• 1 cm root ginger, grated
• 1 tsp olive oil
• 1 tsp brown sugar
• 1 pinch salt
• 1 pinch black pepper
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 handful cashews
• 1 spoonful sour cream (optional or use a vegan alternative)

Here’s how you make it

1. Warm up the oil in the pan, add the onions, ginger and sugar. Stir for approximately 5 mins.
2. Add the pumpkin, cover with water and let it cook.
3. When the pumpkin is soft, blend and serve with the cashews and sour cream or a vegan alternative.