You will need :-
  • 500 g mixed winter squash
  • 1 ripe persimmon ( without skin and chopped )
  • 1 big onion
  • 2 tbsp. roughly chopped celery
  • 2-3 cloves garlic
  • 1-2 dried bay leaves
  • 1 tbsp. ginger grated
  • 2-3 tbsp. curry powder
  • 2 tbsp. olive oil
  • 500 ml vegetable stock
  • 2 small sweet potatoes washed peeled and cubed
  • Salt and freshly ground black pepper
  • Fresh coriander for garnish

Method :-
Wash, peel and roughly chop squash.
Heat oil in a pressure cooker and sauté onion, celery, bay leaves and onion.
Add chopped squash , sweet potatoes and ginger and cook 3-4 minutes.
Now add curry powder , persimmon and salt, cook 2 minutes add vegetable stock.
After 3 whistle turn off the heat and let the pressure cooker naturally.
Puree with a hand blender and check the seasoning.
Sprinkle freshly ground black pepper and garnish with fresh chopped coriander.
Serve hot with crusty bread.
Enjoy and thank you for visiting :)

Carrots or potatoes can be added instead of sweet potatoes.
For a rich soup cream can be added. Vegan can use coconut milk.
To score a few extra points on presentation drizzle spoonful of extra virgin olive oil .