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Slow roast the pumpkin wedges in the oven with a drizzle of olive oil. When soft and slightly brown take out of the oven, separate the soft flesh from the skin.
In a pan heat a little olive oil. Add onions and cook, until softened. Add curry powder, to your taste, stir for a minute more.
Add pumpkin flesh, chicken stock, skimmed milk powder, salt and pepper to taste. Bring to a boil and reduce heat, simmer for 15 to 20 minutes.
Remove from the heat. Blend the soup until smooth
And the finishing touch .......dress your dog as a pumpkin!