A  pumpkin soup that’s cheap, delicious and filling.

With a hint of tomato and curry powder, served with feta and pumpkin seeds for bursts of flavour, and crusty buttered rye bread makes it a more than a satisfying meal.

The original recipe is from my mother-in-law who got it from a friend. I have tweaked it a little because I couldn’t remember the original recipe, and I like to make a little extra too for freezing.

Serves 6

Ingredients

• Half a pumpkin, peeled and chopped (about 1.5 kg, you can use cooked pumpkin too)
• 2-3 cups chicken stock (or enough to get the consistency you like)
• 1 can of tomatoes
• 1 1/2 tsp curry powder
• 2 Tbsp brown sugar
• 1/4 C cream

Method

1. Put everything, except cream, in a large pot and bring to the boil on high heat.
2. Turn heat down and let simmer for about 30 minutes, or until pumpkin is cooked and soft.
3. Take off heat.
4. Blend using a stick blender (or put batches into a jug blender) and blend until smooth.
5. Add cream and stir through.
6. Season with pepper and salt if needed.
7. Serve with feta and pumpkin seeds, and warm crusty bread or Southern Buttermilk Biscuits (I highly recommend the biscuits!)