PUMPKIN SOUP

SERVES 4

PREP AND COOK: 45 MINS 1.25kg butternut pumpkin 2 tblsps olive oil

1 large onion, finely chopped 2 cloves garlic, crushed

1 tsp mild curry powder

1 litre (4 cups) chicken stock Sour cream, cracked black pepper and crusty bread, to serve

1 Peel and deseed the pumpkin and cut it into 4cm pieces.

2 Heat oil in a stockpot over a medium heat. Add onion and garlic. Cook, stirring occasionally, for about 3 minutes, or until soft. Add curry powder.

Cook, stirring for another 30 seconds.

3 Add chicken stock, 1 cup of water and the pumpkin pieces to the pot. Season with salt and pepper. Bring to a boil. Gently boil, uncovered, stirring occasionally, for about 30 minutes, or until pumpkin is very tender. Remove pot from the heat and let cool slightly.

4 Blend soup, in two batches, in a blender until smooth. Return soup to stockpot. Stir over a low heat until hot.

5 Divide soup into bowls. Serve with sour cream, cracked pepper and bread.