Ingredients
1 medium sized pumpkin, sliced into chunks
1litre beef or veg stock
1 brown onion sliced
2 tablespoons of Tamarind Tree Vindaloo Paste
Olive Oi
Yoghurt
Pepper
Method
Drizzle pumpkin with olive oil and roast in a medium oven until very well cooked and slightly blackened around the edges.
Meanwhile fry onion in olive oil until browned, stir through vindaloo paste and add stock. When warmed through add pumpkin and blend.
Serve with a swirl of yoghurt and Roti.
Enjoy!