Easy Pumpkin Soup Recipe

Ingredients

1. 2.5 kg (5 lb 8 oz) pumpkin cut into wedges, scoop out the seeds and fibres from the middle and discard. Butternut squash works well too
2. 1 chopped onion 
3. Olive oil
4. 1 tsp of curry powder or more depending on your taste 
5. 1 tbs skimmed milk powder 
6. 0.5 litre (1 pint) of chicken stock 
7. Salt and pepper to taste 

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!