A delicious and warming lightly curried soup that is guaranteed to warm you up!
This recipe is adapted from a curried parsnip soup found in my grandmother's fabulous 70's cookbook! It’s only lightly curried and the creamy, silky ness of the soup is perfect for warming you up on a blustery autumn day.
Preheat the oven to 160c
Cut the pumpkin in half and remove seeds (keep these for toasting later).
Roughly chop the pumpkin, place on a baking tray, drizzle with oil and sprinkle with salt & pepper.
Place baking tray in the oven for 45mins or until the flesh is soft.
Meanwhile add a little oil to a heavy bottomed pan and fry the onion and garlic until soft.
Add the mild curry powder and coat. Cook for a further 5-10mins.
When cooked remove the pumpkin from the oven and carefully scoop the flesh into a large bowl or blender add the cooked onion and garlic to the mix.
Pour in a little stock at a time and blend till smooth.
Return to the heavy bottomed pan and add warm. Once warm add the cream and stir through.
Serve up with some crusty bread and a sprinkle of toasted pumpkin seeds...or just throw it in a thermos flask ready for a blowy autumn walk/chilly bonfire night!