PUMPKIN  SOUP 
2 Tbsp Olive oil
  2   Large onions, finely chopped
  3 tspns Garlic
  2 tspn Curry powder
  2 tspn Coriander (or ground seeds for stronger flavour)
  ½ tspn Chilli powder
  1 tspn Salt
  1.2 kg Pumpkin, prepared and cubed  -  (weigh after preparation)
  500 gms Kumara, prepared and cubed  -  (weigh after preparation)
  8 cups Water (can substitute a portion with commercially prepared Chicken stock)
  4 tspns instant chicken stock    (reduce if commercially prepared chicken stock used)
  1 tin  Coconut cream (optional)
  2 Tbspns Peanut butter
       
Method:
Pour the olive oil in a pot, add the chopped onion and garlic and cook gently until clear, without browning.
 
Stir in the curry powder, coriander, as much chilli powder as you want for hotness, and salt, and cook for 1 minute longer.   Add vegetables (do not use more kumara than pumpkin, because the soup will be too sweet).
 
Add the water and instant stock, and simmer gently for 15 – 20 minutes or until the vegetables are tender, then stir in the coconut cream (if used) and peanut butter.
 
Puree the soup in a food processor blender to get the consistency you want.
 

Note:

Serve with small, crisp croutons or garnish with a spoonful of unsweetened plain yoghurt swirled on top, and chopped parsley.