Method:

1. In a large saucepan, heat the olive oil and gently fry the onions,

chilli and garlic till soft.

2. Add the pumpkin and potatoes to the pan and sprinkle with the

curry powder. Fry gently for just a minute or so.

3. Pour in the coconut milk and stock, cover, then simmer gently

till potatoes & pumpkin are cooked (mine took about 10 mins).

4. Allow the soup to cool down a little then pour into a blender

and blend at high speed till smooth and creamy.

5. Reheat a little if necessary and serve with some fresh croutons

which have been fried in a little olive oil and butter and sprinkled

with herb salt.