Creamy Curry Pumpkin Soup

 Ingredients

Serves: 8

• 2 tablespoons pumpkin seeds
• 30g butter
• 3 tablespoons plain flour
• 2 tablespoons curry powder
• 1 litre vegetable stock
• 825g pumpkin puree
• 375ml single cream
• 2 tablespoons soy sauce
• 1 tablespoon caster sugar
• salt and pepper to taste

Preparation method

Prep: 5 mins |Cook: 15 mins

1.	Preheat oven to 190 C / Gas 5. Arrange pumpkin seeds in a single layer on a baking tray. Toast in preheated oven for about 10 minutes or until seeds begin to brown.
2.	Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in stock and cook until thickened. Stir in pumpkin and single cream. Season with soy sauce, sugar, salt and pepper. Bring just to the boil, then remove from heat. Garnish with roasted pumpkin seeds. www.allrecipes.co.uk