2 tbsp olive or sunflower oil
2 large onions diced
1kg of pumkin (peeled, deseeded and cut into chunks)
800ml of vegetable or chicken stock
1 tsp of garam masala
1 tsp of curry powder
2 tsp of turmeric
100g of fresh parmesan shaved
Handful of fresh parsley chopped
4 tablespoons of double cream
Salt and pepper to taste
METHOD
In a large pot or frying pan add onions and spices and cook for 5 mins until soft but not coloured.
Add pumkin and stir occasionally until it starts to soften and turn a golden brown colour.
Pour in stock and simmer for 15 minutes until the pumpkin is soft.
Take off the heat and blend with a hand blender until smooth.
Bring back to the heat and add cream and parsley.
Season with salt and pepper and serve into warm bowls.
Add parmesan on top and sprinkle chopped parsley over and serve with crusty bread!
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