Soups ~ Day 6

Since pumpkins are in stores  now

TUSCAN PUMPKIN SOUP          Serves 6

1 tablespoon sunflower oil

1 kg [2lb] pumpkin, peeled, deseeded and cut into 2.5cm [1inch] cubes

1 onion chopped

250g [8oz] carrots diced

1 celery stick sliced

2 teaspoons curry powder

1 tablespoon wholewheat flour

1.2l [2 pints] chicken stock

250g [8oz] bacon trimmed of fat and diced

seasoning

Nutmeg

1. heat the oil, add pumpkin, onion, carrot and celery. Cook over a moderate heat for 5 mins until lightly browned. Stir in curry powder and cook for 1 min. stir in flour remove from heat and add stock.
2. Blend the soup.
3. Fry bacon for 3-4 mins stirring constantly. Remove and drain on kitchen roll. Then add to the soup. Taste and season, bring to the boil and simmer gently for 5 mins.
4. Serve and garnish with nutmeg.