Curried Pumpkin Soup

• butternut pumpkin, rough cut, skin on
• 2x brown onions, diced
• 2 Tbs olive oil
• 3 vege stock cubes
• 1/2 tsp celery seeds
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp turmeric
• 1/2 tsp garam masala
• pinch cinnamon
• pinch ground cloves
• pinch cardamom
• pinch ginger
• light sour cream

1. Roast pumpkin pieces for 1 1/2 - 2 hours (until softened) at 160 degrees.
2. Remove skin and seeds.
3. Saute onion in olive oil, add pumpkin, celery seeds, stock cubes and boiling water to cover.
4. Simmer until pumpkin falls apart, remove from heat, blend (either with a stick blender or regular blender), return to a low simmering heat.
5. Dry roast combined spices in a frying pan until they just start to smoke and change colour.
6. Stir spices into soup thoroughly.
7. Serve with generous dollops of sour cream.

butternut pumpkin, brown onions, olive oil, cubes, celery seeds, ground coriander, ground cumin, turmeric, garam masala, cinnamon, ground cloves, cardamom, ginger, light sour cream

Taken from www.epicurious.com/recipes/member/views/curried-pumpkin-soup-50106667 (may not work)