Spiced Beef, Pumpkin and Carrot Soup

Method

1. Heat the oil in a large pan and cook the onion and garlic for 2-3 minutes.  Add the curry paste and cook for a further 1-2 minutes.
2. Add the carrots, pumpkin or butternut squash, celery and stock.  Bring to the boil, reduce the heat and simmer for 35-40 minutes.  Cool slightly.
3. Purée the soup in batches in a blender or food processor and return to the pan with the beef.  Bring to the boil, reduce the heat, add the sherry (if used) and simmer for 2-3 minutes until piping hot.
4. Season if required and serve with a spoonful of crème fraîche and a sprinkling of fresh chives or flat-leaf parsley to garnish.

Notes

Why not serve your soup in a small presentation pumpkin? To prepare; cut the tops off and set aside. Scoop out the seeds and fibres from the middle using a sharp knife and spoon. Carefully hollow out the pumpkin leaving about 2cm/1inch of the flesh around the inside. Pour the hot soup into the prepared pumpkin and serve immediately.