Mmmm, Pumpkin Soup.

The weather here in Gippsland is turning a little chilly, so now is the perfect time to whip up a bowl of steaming hot, super dooper yummy, full of a trillion vitamins pumpkin soup.  As one of my very good friends used to say, you'll thrive on it.

Here's what you'll need, all except the water.  I forgot to show that.  Sorry.

Chop up your onion and garlic, it doesn't really matter if it is a little chunky because it is all going to get mooshed up in the end.  Heat a big pot on low to medium heat and add the olive oil.  I used about a tablespoon.  Add your onion and garlic and fry until the onion is translucent being careful not to let the garlic burn.  If you let it burn it''ll taste awful so DON'T DO IT !!!

Add the curry paste, I use tikka marsala but anything would do.  I never added this until I had my gorgeous friend Ellen's soup who adds curry paste.  It tasted sooooo yummy, I always add it now.  Ellen is from a family of culinary geniuses, they could make spam taste gourmet, but back to the soup.

Cook the onion/garlic/curry paste mixture for about 2 minutes, until the curry paste is really starting to smell good.  Then chuck in the pumpkin, potatoes and carrot that you have previously peeled and chopped up.  Once again it doesn't matter how chunky it is but the smaller you chop it the quicker it'll cook.

Pop the lid on the pot and let the vegies sweat for about 10 minutes, stirring a couple of times to make sure it's not burning to the bottom of the pan.

Last of all chuck in enough water to cover the vegies and some vegie stock powder.  I like Vegeta the best but the world won't end if you just use what is in the pantry.  I usually add around a teaspoon for every 2 cups of water and then one for good measure.  Put the lid back on the pot and simmer until the vegies are tender.

Once it is cooked turn of the heat and grab your stick blender and moosh it up until smooth. Taste it and add salt if it needs it.

Now pop it into a bowl, add sour cream, fresh chopped chives and lots of freshly ground black pepper.  Yummo !!!

Pumpkin Soup

1 onion

1clove garlic

1 tablespoon olive oil

1 teaspoon tikka marsala curry paste

1 pumpkin

3 large potatoes

1 large carrot

3-4 teaspoons vegetable stock powder

water

salt and pepper

sour cream and fresh chives to serve