The boys went out fishing the other day.  Sweet, fresh fish in the middle of winter.  Kahawai!!  Whilst the lads were busy doing their hunter-gatherer best, Alex and I were busy in thge kitchen preparing some bits and pieces for lunch.  She had a recipe for a particularly tasty pumpkin soup, so into the pot the requirements went (with a few additions, of course).  The result was as good as promised, light hints of curry and fresh veges.  Not a lot more to say, really, other than get out your stock pot and get in the kitchen. 

1 kg pumpkin
1 onion, diced
2 cm ginger, diced
1 L chicken stock
1 tin tomatoes
1 tin coconut cream
2 tbsp curry paste
2 tbsp sweet chilli sauce
2 tsp cumin seeds
salt and pepper

1. Peel and chop pumpkin, put into large pot (stock pot is perfect). 
2. Add all other ingredients and simmer until the pumpkin is cooked.
3. Puree or mash - we mashed it, because the whizz stick was broken, and I think I preferred this, as it still had a few chunks left in it.  YUM!! 
4. Serve with toast, or cheesy buns.