Joan's cooked this one a lot over the years and it brought a sigh of delight when I heard 'pumpkin soup is for starters'.

• 1 kg pumpkin peeled and cut into 2 cm dice

• 2 cups of chicken stock

• 1 clove of garlic crushed

• Half a teaspoon of curry powder

• Two thirds of a cup of cream

METHOD

1. Place diced pumpkin in a large microwave dish with stock, garlic and curry powder.  Cove with lid and cook on high 12 - 14 minutes until pumpkin is very tender.  Stir half way through cooking.

2. Cool a few minutes then puree pumpkin in food processor or blender until smooth

3. Return pureed pumpkin to casserole and stir in cream. 

4. Heat uncovered for a few minutes on high.

5. Ladel into bowls and garnish with fresh chives or basil or coriander or all three if you're into herbs.

Best of luck