Pumpkin soup with curry and honey

Ingredients:

• 1 butternut squash (approximately 1200g), peeled and seeded, cut into 3cm thick cubes.
• 1 tbsp. l. canola oil
• 1 medium onion, chopped (about 2 cups)
• 2 finely chopped garlic cloves
• 6 cups chicken or vegetable broth
• 1 tbsp and 2 tsp curry powder
• 0.5 tsp salt
• 2 tablespoons of honey
• A little natural yogurt, pumpkin seeds for decoration

Preparation:

1. Heat oil in a 5-quart saucepan over medium heat. Add the onion and garlic and cook until softened, 6-7 minutes. Add the pumpkin, broth, curry powder, and salt, and bring to a boil. Reduce heat and simmer gently until the pumpkin is tender, about 12-15 minutes. Remove from heat, stir in the honey, and blend until smooth. Season with salt to taste.
   
   Ladle into soup bowls and garnish with yogurt and seeds.
   Exit: 1.5 cups per serving.