Pumpkin Soup

                                                                        Recipe by Gina (Gingerbread Blog)

In a large heavy based saucepan add:

• 1 tbs olive oil
•  1 large onion, finely chopped
• 2 cloves garlic, crushed (more if you like)
• 1/2 tsp crushed ginger
  
• 4 rashers bacon (a lightly smoked variety gives the best flavour)

Saute until onion is soft then add:

• 1 tsp curry powder

stir for 1 minute or so and add:

• 3 potatoes, roughly chopped (skin on ok)

Stir for 2 minutes until potato nicely coated in the curry, then add:

• 6-8 cups (1.5 litres) chicken stock
• 1.5 kg pumpkin roughly chopped (butternut best)
• 1 medium sweet potato (orange yam) roughly chopped

Simmer for about 30-45 mins or until all vegies cooked through well

Blend with hand whisk until smooth (should be quite thick)
If you like  it thinner just add more stock 

Note: Can be adapted.. eg add carrots/omit sweet potato.. I use the
potato because it soaks up the flavours really well..  ENJOY :)