This thick soup is a meal in itself - ideal with
just some bread on the side.
Ready in 1 hour 5 mins
Serves: 6
·
1 whole pumpkin of your choice –
These measurements are good for a 9” diameter pumpkin!
·
2 onions
·
1 tablespoon curry powder (Garam Masala)
·
250g bacon, cut into small pieces
·
salt and pepper to taste
·
300ml double cream, or to taste
·
1 tablespoon garlic (optional),
crushed or kept whole
·
1 to 3 heaping tablespoons sugar
(optional)
1.
Cut the
pumpkin into small wedges (discarding seeds and skin) and add to large pot of
water. Dice the two onions and add to the
pumpkin and water and cook until tender and soft.
2.
Whilst
the pumpkin is cooking, sauté garlic (if you wish, add amount to your liking)
along with bacon pieces and set aside when browned.
3.
When the
pumpkin and onions are cooked, drain and mash or use a food processor.
4.
Add
salt and pepper to your taste and the curry powder.
5.
Mix
well. Slowly pour in the cream.
6.
When
mixed, add bacon. Consistency should be
thick.
7.
Stir in
sugar, to taste.