2 or 3 large onions, peeled and sliced thickly
1 medium sized crown pumpkin or a large buttercup pumpkin, sliced and seeded
3 tbsp olive or coconut oil
50g butter
1 large clove garlic, finely chopped
5 cups of *chicken stock
3 bay leaves
1 tbsp curry powder (depending on preferred level spice you can use less or more)
Sour cream – about 1 tbsp per serving
Salt and pepper

• Preheat oven to 190c
• Slice pumpkin into 8 pieces, de-seed and place in a roasting dish.
• Coat pumpkin with 2 tbsps olive or coconut oil.
• Roast until soft.
• Remove and leave to cool a bit, then remove the skins.
• In a large saucepan heat the butter and remaining oil.
• Add the onions and cool gently until soft but not brown.
• Add the sliced garlic and cook another minute.
• Add roast pumpkin and stir fry for a minute.
• Add the curry and cook until the flavour has burst – another minute or so (the curry will smell great!).
• Add chicken stock and bring to the boil.
• Finally add bay leaves, salt and pepper.
• Lower heat, cover and simmer for about 15 minutes or until the pumpkin is very soft and mashable.
• Remove bay leaves.
• Whizz in blender or food processor until the soup is as smooth or as chunky as you prefer.
• Return to pot and stir well.
• Check seasonings adding more salt and pepper if needed.
• Reheat until hot.
• Place in bowls and swirl in sour cream.