Another Fantastic recipe from Yelleena. This is certainly one I'll be wanting to sample once the cold weather hits! -Oli

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Equipment
1 large saucepan
Heat source
Blender or sieve
Relevant knives, cutting boards, serving spoons and bowls
Potato Masher

Ingredients
1 Pumpkin (about 2.5kg)
300mls cream
2 tablespoons Sweet Chilli Sauce
2 teaspoons mixed pepper and salt
2 teaspoons Moroccan Spice (this is a mix of pepper, garlic, sugar, onion, rosemary, turmeric, paprika, red capsicum and coriander)
1 teaspoon Turmeric
Water

Method
1. Remove pumpkin seeds and skin
2. Cut pumpkin into roughly 2 inch chunks
3. Place the pumpkin pieces in a pot and add enough water to only just cover
4. Boil the pumpkin for 15 – 20 minutes or until the pumpkin is soft.
5. Take off the heat and mash then allow to cool
6. At this point add the chilli sauce, spices, salt and pepper and taste to adjust the flavour to your liking.
7. When mix is cooler put it through a blender or push through a sieve in batches.
8. Just before serving, pour the cream into the soup and stir well.
9. If you plan to freeze some of the soup, don't add the cream to the pan, instead add three tablespoons of cream to each soup bowl.
Note: If you have added cream to the whole batch of soup and wish to reheat it don’t allow it to boil again. This applies to any soup with milk or cream added.

Very nice served on its own, with your favourite crusty bread, croutons, toast, rolls, water crackers or your favourite cracker.

Variants
Instead of water try using ½ water and 1/2 Orange Juice and adding ginger.
For an all orange coloured soup you can also add carrot and sweet potato.
To have a nuttier flavoured soup try roasting the pumpkin pieces in butter before finishing in water and blending.

Allergy warning – recipe contains dairy products