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Over a medium heat, start to cook the squash pieces in the oil in a heavy-based saucepan.
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Add the onion and garlic and cook until they're translucent.
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Add the smoky curry powder and stir though.
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Add the stock and bring up to the boil, before reducing to a simmer until the squash is tender and yielding.
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Leave to cool slightly before using a stick blender or liquidiser to blend to a smooth, creamy consistency.
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In a dry frying pan, lightly toast the pumpkin seeds over a low heat. They will catch really easily so watch them and keep them moving.
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Once ready to eat, heat the soup in the saucepan and serve topped with a dollop of yoghurt, a light sprinkling of cayenne pepper and the pumpkin seeds.