You will need....
55g unsalted butter
2 medium white onions
6 cloves of garlic
1/4 teaspoon of crushed red pepper
2 teaspoons of curry powder
1/2 teaspoon of ground coriander
a pinch of cayenne pepper
1300g of roasted pumpkin (average size pumpkin)
1250ml of chicken broth (or vegetable for vegetarians)
115g brown sugar
125ml double cream
serves 6 - 8 people.
What you need to do....
1. Firstly you'll need to roast the pumpkin to soften it, so cut your pumpkin in half and if you haven't already; scoop out the stringy bits and seeds with a spoon. Cover a tray with foil and add a squiz of olive oil and put your pumpkins face down. You can cut them into quarters to make them fit better if you need to. Cook in the oven on 170 degrees for 45 minutes-1 hour until soft. Then leave to cool for 10 minutes and scoop the pumpkin away from the skin with a spoon or a knife and cut into smaller pieces and set aside in a bowl.
2. Melt the butter in a large pan (big enough for making soup!) and add the onions and garlic and cook until soft and then add the spices and cook for a few more minutes, at this point the aroma is divine! Add your pumpkin pieces to the pan along with your broth and mix together well, then bring to the boil, reduce the heat and let it simmer for 20 minutes.
3. After the 20 minutes, take off the heat and allow to cool. This may take a while but it is important to let it cool a bit before blending it as I don't want you to burn yourself! You can either transfer to a blender or use a hand held blender to mix it in the pan. So blitz away until smooth!
4. Return to a low heat and slowly pour in the milk whilst stirring. Now you can have a little taste of your soup-you may like it as it is, or you can add the brown sugar to make it sweet, add more spice for extra kick or add the cream to make it smoother.
Voilah-easy as that and super yummy!