about 1kg of pumpkin flesh, scooped out or cut into cubes (also works with butternut squash)

1 large onion, chopped

1 large potato, peeled and cubed

1 flat teaspoon of curry powder medium strength

salt and freshly ground pepper

approx 1+1/2 pints vegetable stock (made from 2 stock cubes)

1 tablespoon light olive oil

method
1. boil the pumpkin flesh in some water in a large saucepan until nearly tender. Drain.

2. sweat the chopped onion in the oil until transparent then..

3. ..mix in the curry spice and stir, fry on for approx 1 min.

4. pour the onion mix into the cooked pumpkin

5. add potato cubes, stock, salt and pepper, simmer until cooked.

6. blend to a creamy consistency in batches in a blender

7. Cook on in pan a little longer

8. serve with crusty rolls, delicious, or for an even tastier treat, float on a slice of toasted french bread topped with grilled stilton.