Spicy pumpkin soup

1.In a large saucepan, heat oil on high. Saute onion, garlic and curry paste if using for 2-3 minutes, until onion is tender.

2.Add pumpkin, potato and carrot. Cook, stirring, for 1 minute. Pour in stock. Season to taste.

3.Bring to the boil. Simmer, covered, for 15-20 minutes until vegetables are very tender.

4.Puree using a stick blender, regular blender or food processor. If using a food processor or blender, cool slightly. Stir in milk. Reheat gently.

5. Serve with a swirl of cream and accompany with crusty bread.