My Special Curried Pumpkin Soup
� largish Jap* Pumpkin (cut into chunks, Skin intact)
3 Large Onions (Peeled & Cut into Chunks)
2 Heads Garlic ((topped)
4 Tspns Veggie Stock Powder
6 Tspns Curry Powder (medium?…your choice)
About 1Litre Of Water
300ml Cream (Or evaporated Skim Milk [my choice])
Bake The Veggies Drizzled with Olive Oil & Covered with foil for 2/3 of the cooking time.
Stir Fry Spices in a Little oil in a saucepan>
Put Pumpkin, Onion & The �Squeezed Garlic Cloves� Into Pot.
Add some Water.
Hit with a �Stick Blender� till relatively smooth (Adding water to make it work)
Reheat gently or Let cool & leave in Fridge overnight to� Marry�.
*Any good flavoured pumpkin or squash, will do.