Dice 2 onions and sweat in a large pan with a little vegie oil until transparent. Add to this 1tsp of curry powder and cook for about 1 min or until fragrant. Add 1 large chopped pumpkin and give it a little stir to coat with curry mixture. Give it a good grind of pepper. Fill pan with vegie or chicken stock until pumpkin is just covered.

Pop on a lid and slow simmer until tender. Cool and blend in batches. Add a dollop of cream or sour cream and a bit more pepper just before serving.

I always make a huge batch and freeze the leftovers - if there is any!