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
- 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.
- Blend the soup.
- 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.
- Serve and garnish with nutmeg.