Ingredients

1 cup thickened cream

20g butter

2 celery stalks, sliced

1 brown onion, chopped

1kg Jap pumpkin, cut into 5cm pieces

1L vegetable stock

2 tsp ground cumin

2 tbs Moroccan seasoning

1 tsp smoked paprika (plus extra to serve)

1 tsp ground chili

Greek-style yoghurt or additional cream for garnish

crusty bread (to serve)

2 tbs olive oil

2 tbs pistachios

Method

Heat oil and butter in a large saucepan over medium heat and add onion and celery cook, stirring, for 5 minutes or until vegetables have softened.

Add spices and stirring, for 1 minutes or until fragrant.

Add pumpkin, then stir in stock and bring to the boil. Reduce heat to
low and simmer for 30 minutes or until pumpkin is very soft.

Remove pan from heat and allow to cool. Using a stick blender, blend
until smooth, then return to low heat and bring to a simmer. Stir
through cream.

Add any additional Salt and chili to taste.

Turn off heat and stir through lemon juice. Ladle soup into bowls, swirl
through yoghurt/cream, then top with pistachio, extra paprika.
Serve with bread.