Pumpkin Soup

Ingredients:
4 tsp olive oil
1 Hokkaido pumpkin or Butternut Squash, cubed (size isn't too important here for once since the whole thing is purreed later)
2 carrots, cubed
Half/third of a celeriac, cubed
1 leek
2 shallots
2 garlic cloves
1-1.5 lt water
2 dried chillies
curry powder
turmeric
salt
pepper
sugar
lemon
maybe cream

How to make it:
Heat up the olive oil, fry the shallots, garlic cloves and leek for 3 mins, then add the pumpkin, carrots, celeriac for another 3 mins or until browned. In the meantime, boil the water and add to the soup, covering all the ingredients and a little more. Bring to the boil, then reduce the heat and simmer for about half an hour or until vegetables are soft. Don't worry if you've left them for a bit too long - the get mushed up anyway. While everything simmers, season with e.g. chillies, cumin, salt, pepper, broth-powder, curry powder, lemon, turmeric, sugar.
Once done, use a food processor or purree stick to liquidise. Taste again, season if necessary and done!

Variations:
Maybe add a potato or some peppers to the mix. Add some pumpkin seed oil to serve, or some cinnamon-salt-pepper flavoured croutons, or roasted pumpkin seeds.