Curried cream of pumpkin soup
Serves 12 persons
1 medium sized pumpkin
4 cloves garlic
50ml olive oil
2tspn curry powder
Water to cover
Salt & pepper to taste
Peel & cut the pumpkin into 2cm cubes.
Lay out in a roasting tin with the cubed carrots & onions, all tossed in the olive oil.
Roast for 1 hour at 160C until very soft & most of the liquid has evaporated.
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.
Simmer for 20 minutes, blend, season & correct the consistency with water.
If you like add some whipped cream or crème fraiche.