3 cups chicken stock or vegetable stock (homemade preferred)
1/2 cup cream (optional)
Directions: In a heavy pot heat oil and add garlic, ginger and red and spring onions. Cook until soft. Add curry powder, stir, then gradually add stock stirring until mixed well. Bring to a low simmer. In a food processor, blender or using a mixer, puree pumpkin until smooth Add pumpkin mixture to stock and blend well. Bring to a slow boil. Add cream if desired.