Heat the oil in a large pan and sauté together the garlic, leek, herbs and curry powder for 5 minutes till soft. Add in the pumpkin and sweet potato and cook for just 2 minutes. Season with salt and pepper, add in the bay leaf, lemon grass and hot stock and cook for 20 minutes. Remove the bay leaf, and lemon grass and  blitz to a fine soup. Stir in the chopped coriander and serve.

Serves 4

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