Pumpkin Soup

Autumn is the time for beginning to prepare hearty comfort food to keep warm and satisfied during cooler days.

Pumpkin Soup

1kg pumpkin (butternut or squash)
1 large onion
1 tablespoon of olive oil
2 cloves of garlic (chopped finely)
3-4 cups of homemade chicken stock (low sodium), or alternatively use 2 teaspoons of powdered chicken stock and 1 teaspoon of green herb stock granules (if available) mixed with 3-4 cups of water
1 teaspoon sugar
1/2 teaspoon of nutmeg
A dash of curry powder

Cut pumpkin into evenly shaped pieces.  Drizzle with olive oil and roast in the oven at 375 C until tender.  Do not overcook.  Cool a little, then remove the skin from the pumpkin.  Saute the onion (in a medium sized soup pot) until translucent and add the garlic and roasted pumpkin.  Cover the pumpkin/onion mixture completely with the chicken stock.  Simmer gently for 20 minutes. When cool blend with a hand held stick-blender.  To serve: Reheat gently and add 1/4 cup of cream before serving.

Note: When sauteing the onion add 3 or 4 rashes of finely chopped bacon (without too much fat or rind) to give the soup added flavour.