Curried Pumpkin Soup

Curried Pumpkin Soup

Well its October, leaves everywhere, a cool chill in the air and the nights are getting so dark..... Yes, winter is coming. But I LOVE it. I love the colours, I love the spooky feeling at night, i love pumpkin flavored everything, I love cosy nights in and I love the feeling of coming home to a warm toasty house after long cold walks.
Sundays are made for family walks and today we grabbed our coats, braved this crazy wind and went for an autumnal walk through the woods. The kids loved collecting pretty leaves(as seen in the pictures above) and playing on the park. We had a quick stop at the shop down the road and grabbed some freshly made bread to dip in our pumpkin soup that I prepared this morning.

Really wanted to share my October vibes in a bowl, so here is how I created this warm spiced soup.

Ingredients

Few splashes of olive oil
2 Onions chopped
1 Pumpkin
1 Large sweet potato
1 Large white potato
2 Large carrots
1 tsp of easy garlic (or a fresh clove)
1 tbsp of curry powder
Fresh chilli (amount depends how hot you like it)
1.25 Litres of vegetable stock
4 tsp Crème fraîche to decorate

Method

1. Pre-heat the oven to 180 degrees c.

2. Peel the pumpkin, carrots and potatoes and cut into cubes. Place on a baking tray, cover with a splash of olive oil and sprinkle with salt, pepper and a little curry powder. Bake for 45 minutes or until soft and slightly browning.

3. Heat some olive oil in a frying pan and fry the chopped onion and garlic until golden brown.

4. Grab a large saucepan and add the vegetable stock, curry power and browned onions.

5. When the pumpkin, carrots and potatoes are baked remove from the oven and place in the saucepan of stock. Simmer on a low heat for 30 minutes.

6. Take off the heat and put into a blender to blend until smooth.

7. Spoon into bowls and swirl in the crème fraîche.

This soup is best served with some freshly baked bread and butter!! Mmmmmmm!!