Pumpkin Curry Soup recipe

This curried pumpkin soup is creamy, velvety and perfect for serving as a starter. Try garnishing it with a swirl of cream and some cooked bacon bits to make a tempting starter that is perfect for everyone.

Ingredients:

• 825g pumpkin puree
• 375ml single cream
• 1 litre vegetable stock
• 3 tbsp. plain flour
• 2 tbsp. curry powder
• 30g butter
• 2 tbsp. soy sauce
• 1 tbsp. caster sugar

Method of Preparation:

1. Melt the butter in a large pot and once foaming, add the curry powder and flour and stir until thick.

2. Whisk in the stock very gradually until completely combined, then cook until thickened.

3. Stir in the pumpkin puree, single cream, soy sauce and caster sugar.

4. Bring the mixture just to the boil and then remove from the heat.

Serve with warm crusty bread or some soft white rolls. Feel free to use whichever strength curry powder you like, although it's particularly good with mild Chinese curry powder.

Author: Laura Young

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