Bistro des Z'Artes

Curried cream of pumpkin soup

Serves 12 persons

Ingredients

1 medium sized pumpkin

2 onions

1 carrot

4 cloves garlic

50ml olive oil

2tspn curry powder

Water to cover

Salt & pepper to taste

Method

1. Peel & cut the pumpkin into 2cm cubes.

2. Lay out in a roasting tin with the cubed carrots & onions, all tossed in the olive oil.

3. Roast for 1 hour at 160C until very soft & most of the liquid has evaporated.

4. In a wide & heavy bottomed pot fry off the curry powder & garlic in a little olive oil over a low flame for 10 mins, add the vegetables & just cover with water.

5. Simmer for 20 minutes, blend, season & correct the consistency with water.

If you like add some whipped cream or crème fraiche.

Enjoy