Pumpkin With a Difference Soup

• 3 large potatoes
• 3 pieces of pumpkin or enough to equal the potatoes
• 6 Jerusalem artichokes or enough to equal the potatoes
• 1 large onion
• 1 tsp (5 ml) mustard powder
• 1-1/2 tsp (7 ml) curry powder (hot/mild to your taste)
• 1-1/2 tsp (7 ml) mixed herbs or to taste
• 2 or more cloves garlic
• salt and black ground pepper (again to taste)
• water to cover prepared vegetables

1. Peel and dice the potatoes, add to cooking pot large enough to cook all ingredients.
2. Bring the potatoes to the boil with 1 tsp (5 ml) salt.
3. Prepare pumpkin and then artichoke (skin on)as per potatoes, dice the onion.
4. When potatoes are cooked add pumpkin, artichoke, onion and other herbs and spices.
5. You may add water at this point, just enough to cover all ingredients if you like thick soup or more if thick is not your thing.
6. Bring to boil and then simmer for 20 minutes or until all is cooked, at this point I use a stick blender to break down any lumps (thats only because I like mine smooth)

potatoes, pumpkin, artichokes, onion, mustard powder, curry, mixed herbs, garlic, salt, water

Taken from online-cookbook.com/goto/cook/rpage/001902 (may not work)