Super easy pumpkin soup...

• 1 large butternut squash (or pumpkin of your choice)
• 1 tablespoon curry paste (mild)
• 500 mL sour cream
• vegetable stock

1. Peel and chop the butternut squash, removing all seeds. Place in a large boiler, and add enough vegetable stock to come to half way up the squash.
2. Cook until all squash is cooked - firm, but not hard.
3. Blitz with an emersion blender.
4. Add the curry paste to taste.
5. Add sour cream until a smooth consistency, blending as you add the sour cream.
6. Serve with crusty bread, and a dollop of sour cream on top.