Curried pumpkin soup & Coriander pesto

Curried Pumpkin Soup

1 butternut - peeled and chopped into 2cm cubes
2 kumara as above
2 Tbsp butter
2 onions
3 cloves garlic
1-2 Tbsp chopped fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1/4tsp ground cardamom
1.5tsp salt
2 C chicken stock
2 C water
1 can coconut cream
1 tsp mustard seeds

In a large saucepan, sweat onion in butter and add garlic and ginger to fry off for a few mins
Add coriander, cumin & cardamom and cook out for a min
Add all other ingredients except mustard seeds
Cook for 2-3 hours uncovered in a medium heat.
Fry off onion seeds in sep small fry pap for a min or until seeds start to pop and add to soup.
Blend in batches until smooth, taste and salt
Serve up with a swirl of olive oil and a dollop of coriander pesto or fresh coriander leaves

Coriander Pesto
1 large bunch of coriander leaves (about a compressed cup)
1tsp lemon juice
1/2 small Chilli finely chopped
60 gms grated parmesan
3/4c cashew nuts
1/2c Ev olive oil
1/4c olive oil
Salt & pepper
Blend all except s&p and oils
Add oil to mix while blending to make smooth paste or to preferred consistency