1 small pumpkin (approximately 700g when peeled and pulp and seeds removed)
1 medium butternut squash (approximately 700g when peeled and de-seeded)
2 large potatoes (these will make a thick soup, omit if you prefer a thinner soup)
2 medium onions
4 vegetable stock pots
1 garlic glove
5 teaspoons of curry powder (omit or adjust to taste)
2 table spoons of sugar
4 teaspoons of tomato puree
2 table spoons of butter
1 table spoon of vegetable or olive oil
2 bay leaves
Salt and pepper to season
- Peel carrots and potatoes and chop into small cubes. Boil until soft. Drain and put in a bowl.
- Peel and finely chop onions, sauté in the butter and olive oil until soft and add to the potatoes and carrots.
- Prepare the pumpkin and squash. Chop in half or quarters. Remove pulp and seeds. Peel off the skin and chop into small cubes.
- Put the pumpkin and squash in a large saucepan or stew pot suitable for a hob. Add one litre of vegetable stock (made with all four stock pots). Add the garlic clove (crushed), the sugar, tomato puree, curry powder and seasoning. Cover and simmer gently until squash and pumpkin tender (approximately 20 minutes).
- When squash and pumpkin tender add the carrots, potatoes and onions to the pan and simmer for a further 5 minutes.
- Remove the bay leaves. Taste test for flavour. Add a little more seasoning or sugar if required.
- Remove from the heat and allow to cool.
- Blend using a hand blender or food processor.
- If the soup is too thick, make up a little more stock and add as required.
- Serve with a swirl of single cream and grated gruyere cheese.