Spicy Pumpkin Soup
1/2 Jap and Kent Pumpkin roughly chopped
3 potatoes peeled and roughly chopped
2 onions roughly chopped
1-2 cups chicken stock depending on consistency that you prefer.
1 tsp curry powder
1 tsp cumin powder
1 tsp coriander powder
Salt & pepper to taste.
Place onion and herbs in pan with olive oil and cook till spices are fragrant.
Add roughly chopped pumpkin and potatoes to pan along with stock and cook until vege’s are soft. 15/20 mins
Puree with blender.
Serve with crusty bread and dollop of cream if desired.
I sometimes add a tsp of chili if you want it extra spicy.