Pumpkin Soup With Anise

This is more complicated than opening a can . . .but you will be rewarded! Fresh hot bread makes a great accompaniment! Inspiration come from the Soup Bible.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb pumpkin, peeled, seeded and chopped
• 1⁄2 lb sweet potato, peeled and chopped
• 2  tablespoons olive oil
• 2  large onions, slice
• 1  large garlic clove, crushed
• 2  fresh red chilies, seeded and chopped (to taste)
• 1  teaspoon curry paste
• 3  cups  vegetables or 3  cups  chicken stock
• 1  tablespoon anise
• 1  dash cinnamon (to taste)
•  salt & fresh ground pepper

• To Serve

• 2⁄3 cup  light cream

Directions

1. Peel the pumpkin, remove the seeds and chop roughly.
2. In a large pan heat oil and saute onions until golden.
3. Stir in garlic, chilies and curry paste and cook for 1 minute.
4. Add the chopped pumpkin and sweet potatoes; cook for 5 minutes more.
5. Pour in stock and season.
6. Bring to a boil, then cover and lower heat and simmer for 25 minutes.
7. Process until smooth in a blender or food processor and return to a clean pan.
8. Add the anise and reheat.
9. Taste and adjust seasoning if necessary.
10. Serve in heated bowls garnished with a spoonful of cream.