Recipe Cook Time
Heat olive oil in a pan; add the cumin seeds and mustard seeds.
Add the onions, leeks, pears, celery and pumpkin when they splatter.
Sweat the vegetables for a minute or so.
Add the ginger, garlic, lemon grass, lime leaves, curry powder and sambhar masala to the
Deglaze with white wine. Cook for 5 minutes.
Add the stock and simmer till all the vegetables are soft enough to blend.
Remove the leaves and then blend until smooth.
Check the seasoning and add the chopped herbs.
Pour in a bowl and garnish with grated coconut and lime juice with some chives.