Curried Pumkin Soup

This is a brilliant winter, and can be made as spicy or mild as you like.

1/2 small pumkin, 1/4 of a large pumpkin, or 1 mediuam butternut squash - peeled and cubed
2 carrots, peeled and sliced (you could use celery, but I do not like celery so I use carrots)
2 medium onions, peeled and chopped
2 cloves of garlic, crushed
1 tsp dried coriander
1 tsp cumin
1 tsp/1 dsp curry powder (to tatste)
1 vegetable stock cube
hot water to cover

Place all the ingredients in a large saucepan, cover with hot water, bring to the boil, cover and simmer until the vegetables are cooked stirring regularly.

When cooked, cool slightly, then liquidise until smooth and add more water if needed. This soup is lovely the next day if left in the fridge overnight.

(Tip, I find it easier to chop the pumpkin or butternut squash in half lengthwise, chop up into small bits and then peel the manageable chunks. Keep the knife away from your fingers!)

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