Curried pumpkin soup
This soup is delicious and warming on cold winter days.
The beauty of it is that it can be made up in advance.
You will need
2 large carrots
1½lb/600g pumpkin flesh
2 sticks celery
1 large sweet potato
Salt and pepper
½ medium onion
2 cloves garlic
1 rounded tsp red curry paste
2 pints/1,200ml chicken stock
3fl oz/75ml cream
Pre-heat the oven to 190°C/Gas Mark 5. Chop the vegetables into large chunks and wash them thoroughly, then put the carrots, pumpkin, celery and sweet potato in a roasting tray.
Sprinkle with a little salt and pepper and roast in the oven for 15-20 minutes. Heat a large saucepan gently with a little oil. Add the onion, leek, garlic and curry paste and pan-fry these for six to eight minutes to infuse with flavour.
Next, add the roasted vegetables to the onion and garlic mixture. Pour in the chicken stock at this stage and allow the mixture to come to the boil.
Reduce the heat and simmer for 20 minutes, or until all of the vegetables are fully softened. Add the cream, season, and blitz to a smooth purée.
Correct the consistency with additional stock if required and season again accordingly. Return to the heat and reheat gently. Garnish the soup with a spoon of crème fraîche and some pumpkins seeds.
Serve steaming hot with homemade brown bread.