Curried Pumpkin Soup

 I have a huge harvest of pumpkins!!!! So here is one of our favourite pumpkin soups right in time for the cold autumn nights. 

Ingredients:

1 butternut pumpkin - about 1 to 1.25 kilos

2 carrots

1 potato

4 cups stock

1 cup water

salt to taste

1 teaspoon oregano

1 teaspoon Kashmiri chilli powder

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds, toasted and powdered

To garnish:

3-4 tablespoons cream OR

1/2 cup fresh, plain yogurt OR

1 freshly squeezed orange juice

a handful of cashew nuts, toasted in butter or ghee

2 or 3 sprigs of coriander or parsley

salt and pepper to taste

Method:

Peel the vegetables and chop them into big chunks. Place them in a stock pot with the water and stock.

Cook till done.  Using a stick blender, blend the vegetables into a smooth consistency.

Add the chilli powder, turmeric powder and cumin powder.

Mix well and cook for another 10 minutes. Add an extra half cup of water if your soup is too thick.

Turn the stove off.

Garnish with the cream /yogurt/orange juice.

Add the toasted nuts and the coriander/parsley.

Add salt and pepper to taste.

Serve with crusty bread.