Curried Butternut Soup With Halloumi

Ingredients

• 1 tablespoon oil
• 1/2 white onion (finely diced)
• ¼ cup celery diced
• 2 cups butternut (cubed)
• 1 teaspoon curry powder
• 1 teaspoon ginger and garlic paste
• 1 can diced tomato
• 2 cups vegetable stock
• 1 cup halloumi cheese, sliced into1/2 cm pieces
• 1 teaspoon olive oil
• 4 teaspoons toasted pumpkin seeds

Preparation

1. in a large pot, heat the oil. add the onions and celery and cook until golden brown.
2. add in the butternut and sauté for 5 minutes. thereafter add curry powder and ginger-garlic paste, cook well for 2 minutes.
3. add in the diced tomato and sauté. pour in the vegetable stock and bring to the boil (about 15 minutes).
4. remove and blend with a hand blender till smooth and creamy.
5. pat the cheese with a paper towel. brush both sides with the olive oil and sear on a hot pan for 1-2 minutes per side.
6. serve the soup with the cheese and sprinkle with toasted pumpkin seeds.