Pumpkin (or Butternut Squash) Soup

Pumpkin (or Butternut Squash) Soup

It's that time of year when soups are a fabulous lunch. There is nothing better than a warming slightly spicy soup with some bread sourdough bread.

Ingredients
1 kg Pumpkin (or Butternut Squash) peeled and roughly diced into 2cm cubes
1 tbsp butter
1 tbsp olive oil
1 large onion chopped
1 tbsp curry powder (I prefer this soup hotter so wouldn't use mild) 
1 tbsp ground tumeric
Optional: 1 chilli chopped and deseeded
3 tbsp creme fraiche and a tsp for each serving
750 ml chicken (or vegetable) stock

Method

1. Put the Pumpkin, onions, butter, olive oil into a large saucepan and cook for 10-12 minutes or so (until the onions are soft) - Season with a little salt and pepper
2. Add in the curry powder, tumeric (and chilli) and cook for a further 3-4 minutes
3. Add in the chicken stock and cook until the pumpkin cubes is soft
4. Add in the creme fraiche and liquidise
5. Then serve with a tsp of creme fraiche on top of each serving