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Herald on Sunday
Ingredients
| 1 Ltr | Chicken stock, or vegetabe |
| 1 | Pumpkin, medium size, peeled, seeded and chopped (Main) |
| 250 g | Butter, roughly chopped |
| 3 | Onions, chopped |
| 250 g | Bacon, chopped |
| 8 Tbsp | Plain flour |
| 2 tsp | Curry powder |
| 2 cups | Milk |
| 1 handful | Fresh herbs, chopped |
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Directions
- Put the pumpkin in a pan with the stock. Cover and bring to the boil, then simmer for 10-15 minutes or until the pumpkin is soft.
- Mash the pumpkin into the stock, and don't drain any stock away. Meanwhile, melt the butter in a pan.
- Add the onion and bacon and fry over a low heat, stirring regularly, for 15 minutes until onions are soft.
- Add the flour and curry powder, mix well and cook, stirring, for 2-3 minutes.
- Gradually add the milk, stirring, to make a loose paste.
- Spoon into the mashed pumpkin mixture, season with salt and freshly ground black pepper then mix together well.
- Thin down with 1-2 cups of water to reach the desired consistency. Serve sprinkled with chopped herbs
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