Warming Pumpkin Soup

You will need:

1/2 a pumpkin - peeled & chopped into medium sized pieces (I used a crown pumpkin)
1 large kumara - peeled & chopped into medium pieces
1 large carrot - grated
4 cloves of garlic - crushed or finely chopped
1-2T fresh ginger - grated
2t cumin
1t curry powder
4 shallots - chopped (or 1 onion)
6-7c chicken stock
4T Natural yoghurt 
4 rashers bacon - grilled until crispy then finely chopped
2 Oranges
25g butter
2T Oil
Coriander - garnish
Salt & Pepper to taste.

Heat the butter and oil in a large stock or soup pot. Add the shallots, garlic, ginger, grated carrot, and cook on a moderate heat until soft. 

Add the cumin and curry powder and cook for a further minute. 

Add the kumara, and pumpkin pieces, and pour in the stock. You will need about 6-7 cups of stock - enough to ensure the vegetables are completely covered. Squeeze in the juice from the oranges.

Cook for about 30-40 minutes until the pumpkin and kumara pieces are cooked. Season with a little salt if it's needed, and a good amount of ground black pepper.  

Let cool, and then blend in the food processor until smooth. Pour into serving bowls and add a dollop of natural yoghurt into the middle, swirl though the soup just a little. Sprinkle with crispy bacon bits and coriander.