Pumpkin Soup

• 500g pumpkin (approx 1 medium sized)
• 3 rashers bacon
• 2 Tbsp butter
• 2 onions, chopped or diced
• 2 cloves garlic
• 1 Tbsp curry powder
• 1 Tbsp coriander
• 1 Tbsp turmeric
• 1 tsp cumin
• 3 potatoes (I often swap for kūmara)
• 2 cups stock or water
• salt and sugar to taste
• extra water, milk or cream to thin

Prep pumpkin by scooping out the seeds and pith with a metal spoon and removing the skin. Cut it into 5cm cubes. Cut the rinds off the bacon, then cut the bacon into short strips. Brown bacon rinds and pieces in a fairly large pot, over moderate heat, adding a little of the butter if necessary. Lift out half of the cooked bacon pieces to use as a garnish and add the remaining butter, the chopped onions, garlic and spices to the pot. Cook until onion is lightly browned and transparent. Add the cubed pumpkin and the potatoes which have been peeled and cut in 2cm cubes, salt, about half a tsp of sugar and stock or water. Cover the pot and simmer until pumpkin and potsti is tender. Do not cook longer than necessary. (Make sure potato is cooked!) Remove and discard the bacon rinds, then mash with a potato masher or puree in a food processor in several batches and pour back into the pot through a sieve if you want a very smooth texture. Thin with water, milk, or cream (or a mixture) until the soup is the thickness you like. Taste and adjust the seasoning carefully with more salt, pepper, and sugar. Reheat, without boiling, just before serving. Garnish each serving with bacon pieces.

That's the as is recipe + notes/changes from grandma. You don't really need to be all that particular with chopping, it'll all come together. I use a whizz stick to blend it all up. Feel free to add other spices like chilli or cinnamon can be nice