Make the most of the large, saffron to orange colored pumpkins whilst they’re in season.

Ingredients (Serves 4)

• 2 tbsp vegetable oil
• 1 large onion, peeled and finely chopped
• 1 to 2 garlic cloves, crushed
• 1 to 2 tbsp curry paste
• 900 g pumpkins, peeled and chopped into 2.5 cm cubes
• 900 ml vegetable or chicken stock
• salt and pepper
• 5 floz single cream

1. Heat the oil in a large saucepan, add the onions and garlic, and cook, stiring for about 5 minutes or until the onions are beginning to soften.
2. Stir in the curry paste and cook for a further 2 minutes. Add the pumpkin and continue cooking for a further 5 minutes.
3. Add the stock and seasoning. Bring to the boil, then reduce the heat. Cover and simmer for 30 to 40 minutes or until the pumpkin is soft.
4. Allow to cool slightly then place the mixture in a food processor and blend until smooth.
5. Return the mixture to the pan, taste and adjust the seasoning and add a little more stock if necessary. Reheat then stir in the single cream and serve.

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