Spicy Autumn Soup (Pumpkin and Carrot)

A warming soup for cold evenings. Make this with the pumpkin flesh when you carve a jack-o-lantern for halloween. Serve with thick slices of warm, crusty ciabatta.

Ingredients

25ml olive oil
800g pumpkin, peeled, deseeded and cut into chunks
1 large onion, chopped
2 carrots, cut into 1 inch slices
1 tsp curry powder
1 litre vegetable stock
300ml full cream milk
chopped chives and pumpkin seeds to garnish.

Method

1. Sauté the pumpkin, onion and carrots in a large pan over a low heat for 5 mins.
   
2. Add the curry powder and cook for a further minute.
   
3. Add the stock, bring to the boil and simmer for 20-25 mins until the vegetables are soft.
   
4. Leave to cool for 10 mins then add the cold milk and liquidise.
   
5. Serve garnished with chives and pumpkin seeds.