Utensils you will need:

Air fryer

Measuring spoons

Measuring cups

Wooden spoon

Baking paper

Ingredients:

1 can coconut milk

1 teaspoon olive oil

1 onion, chopped

½ teaspoon curry powder

½ pumpkin, peeled, deseeded and chopped

500 grams kumara (sweet potato), peeled and chopped

1 litre vegetable stock

½ teaspoon salt

2–3 grinds of black pepper

Let’s Cook

Heat the olive oil in a large pot and fry the onion until soft.

Add the curry powder and cook for 30 seconds.

Pour in the vegetable stock and add the salt and pepper.

Bring to the boil, then add the kumara and pumpkin.

Reduce the heat and simmer for 20–30 minutes, until the vegetables are very soft.

Carefully blend the soup with a stick blender until smooth.

Stir in the coconut milk and gently warm through again.