Halloween recipe: Curried Pumpkin Soup

This soup is a power food for all mums who have had sleepness nights and need some energy. It is great to have for lunch or dinner. Easily digested and the seeds are good for you being rich in Iron for energy, phosphorous and potassium for metabolism, magnesium for proper nerve and muscle functioning and zinc, improves immunity and (wait for it) sex drive!

A nutrient rich food, pumpkin is rich in Vitamin A and E - good for you eyes and skin. It also contains Antioxidants helping to prevent cell damage that can lead to types of cancer.

Plus - It's quick, and easy to make. Prepare a big batch and keep it in the fridge when you need something 'instant' to eat.

Ingredients
serves 4:
2 tbsps of Vegetable Oil
1 large Onion, finely chopped
2 cloves Garlic, crushed
1-2 tbsps of Curry Paste
900g Pumpkin, peeled and diced
900ml Vegetable or Chicken Stock
Black Pepper

How to cook:

1. Heat 2 tbsps vegetable oil in a large saucepan, add the large onion and Garlic (crushed)and cook for about 5 mins or until onion is softened.

2. Stir in Curry Paste, according to taste and cook for a further 2 minutes

3. Add 900g Pumpkin, peeled and diced and continue cooking for a further 5 minutes

4. Add 900ml vegetable or chicken stock and black pepper, bring to the boil, then reduce the heat, cover and simmer for 30-40 minutes or until the pumpkin is soft.

5. Allow to cool slightly then blend in blender or liquidize in food processor until smooth.

6. Return the puree to pan, adjust seasoning and add a little more stock if necessary.

7. Add 2 tablespoons of natural yoghurt if you like for a creamier texture.

8. Reheat until hot and serve with warm, crusty wholegrain bread.