2 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon each of ground cumin, turmeric, coriander
1 chopped onion
2-3 cloves garlic, crushed
1 fresh small red chilli, seeded & finely chopped
1.5kg pumpkin, peeled & chopped
2 potatoes, peeled & chopped
1 can butter beans, drained and rinsed
1 litre chicken stock (or 2 chicken stock cubes) plus extra boiling water
Ground black pepper & salt
Plain yoghurt or grated low fat cheese to serve
Heat oil in large saucepan then add cumin seeds, ground cumin, turmeric & coriander. Stir over medium heat for 2 minutes. Add onion, garlic & chilli & cook, stirring occasionally till aromatic. Add pumpkin, potato, ground black pepper & salt. Toss to coat the vegetables with spices. Reduce heat and cook, stirring frequently, for a few minutes. Add stock. Add extra boiling water so liquid just covers vegetables. Add butter beans. Bring to boil then simmer till vegetables are soft. Process in a food processor or with a bamix till smooth. Check seasoning. Serve hot, topped with a spoonful of yoghurt or grated low fat cheese.
Serves approx. 4.
Tip: Add extra vegies such as broccoli (good for the liver).