Allie's Pumpkin Soup

now how have you been?

it's awhile since there has been some bloggin',

well i'm back with this recipe of a pumpkin, 

& boy it's one delicious thing !

this is recipe adapted from my dear friend, Allie. check her out by clicking here. 

yup, that's right, we're gonna toast some pumpkin seeds

(left) raw, (right) toasted 

Serves 4 soupers

Ingredients
- 4 cups (540g) pumpkin cubes (almost 1 medium pumpkin)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 medium carrots (220g), chopped
- 2 cans chicken broth (500ml), reduced sodium
- 700ml water
- 1/2 teaspoon salt
- 1/2 teaspoon cinammon ground
- 2 teaspoons curry powder
- 300ml skimmed milk
- Generous sprinkles of black pepper (to serve)

Methods
1. Combine pumpkin, onion, garlic, carrots, broth, water, salt, cinammon and curry powder in a large pot.
2. Cover an bring to boil on medium-high heat.
3. Simmer on low heat for 20 minutes until pumpkin is tender. 
4. Cool the soup for 10 - 15 minutes.
5. Whizz in a blender until smooth. 
6. Return to pot bring to simmer, stirring in the milk, allow to simmer for 10 minutes.

Enjoy with black pepper, toasted pumpkin seeds and wholemeal bread/bun.

How was it?
Ooooooh tasty ! If you enjoy runny soups, this is for you. Otherwise, the texture of this soup could have been way thicker. Could have a tad more of those curry oomph too. 

Better it up!
Increase to 6 cup pumpkins. Increase to 3 - 4 tablespoons curry powder.

Verdict