Lightly Curried Pumpkin Soup

This is adapted from a recipe in one of Australia's classic and most respected cookbooks "The Margaret Fulton Cookbook". The first edition of this book came out in 1968 and it was revised and updated last year. The original recipe used unsalted butter and suggested that cream might be added if liked at the end. We loved it just as it is below. Hope you enjoy it too.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 30  g butter
• 1  onion, finely chopped
• 2  garlic cloves, crushed
• 750  g pumpkin, peeled and seeded
• 2  cups  chicken stock
• 2  cups water
• 1  teaspoon curry powder
• 1⁄2 teaspoon salt (to taste)
• 1  teaspoon fresh ground black pepper (to taste)
• 1  tablespoon chives, snipped or 1  tablespoon  torn coriander leaves or 1  tablespoon  chopped parsley or 1  tablespoon shallot

Directions

1. Melt butter in large saucepan.
2. Saute onion and garlic until soft.
3. Add curry powder and fry very gently for a minute or so.
4. Add pumpkin, chicken stock and water.
5. Boil and simmer, covered for 15 minutes until the pumpkin is tender.
6. Cool slightly and puree - you could use a food processor, a blender, a stabber, or run through a sieve.
7. Season with salt and pepper to taste.
8. Add more chicken stock or water if required.
9. Reheat gently and ladle into bowls.
10. Garnish with snipped chives, shallots, parsley or torn coriander leaves.
11. Enjoy!