Delicious home made Pumpkin Soup, Handed down from my mum.
It is far superior to any other Pumpkin Soup I have ever tasted.
Saute onion in a large soup pot with oil until it begins to appear translucent.
Add vegetables and curry powder. Stir and cook for a few minutes.
Add chicken stock and season generously with salt and pepper.
Cover and bring to boil, Then Simmer for 2 hours, Stirring regularly scraping the bottom of the pot, to avoid burning.
Puree with hand blender, then stir in evaporated milk.
Serve with crusty bread, a dollop of sour cream and a sprinkling of nutmeg.
Replace chicken stock with vegetable stock for a vegetarian option, and if you remove the evaporated milk if becomes vegan friendly.
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