Pumpkin Makhani soup for one 👌🏼
Roast 200g diced pumpkin, drizzled with olive oil, sea salt, and a sprinkling of the spice pack that comes with the @pataksuk Butter Chicken Spice Creations in a 200c oven for 20 minutes until soft.
In the meantime, bring a 400ml can of coconut milk to a simmer in a saucepan and add half the Butter Chicken sauce jar, a pinch of salt, and as much of the spice blend as you can handle! (I like a lot.)
When the pumpkin is cooked, add most of the diced pieces to the soup and when everything is heated through, blitz with a stick blender until super creamy.
Serve with a dollop of minted yogurt, some extra roasted pumpkin, a sprinkle of the spice blend and a little greenery - coriander is 👍🏼 I won't say no to a spoonful of mango chutney either!
Thanks for lunch @pataksuk 😘 #collaboration #veggiemamafood