Pumpkin soup

From The Vegetarian Cookbook

• about 1 kilo of pumpkin flesh, cubed
• 1 large potato, peeled and cubed
• 1 large onion, chopped
• 2 cloves of garlic, crushed
• 1 tsp of curry powder, mild or medium strength
• 1 bay leaf
• salt and pepper to taste
• 3 cups vegetable stock
• 1 tbsp sunflower oil

Add the pumpkin and the bay leaf to boiling water, simmer until tender.

Gently cook the onion in oil until translucent. Add the garlic, cook for a moment, add the curry powder and stir.

Add the cooked pumpkin, potato, stock, salt and pepper, simmer until cooked. Add to blender and blend to desired consistency. Serve hot.