John Southcott came down from Comboyne at Easter and brought the most amazing Pumpkin Soup with him.  He brought a HUGE pot and we basically licked it clean!  He kindly wrote the recipe down for us and I am compelled to share it as the temperature drops and our bodies start craving warm, slow cooked foods for Autumn and Winter.  This is thick, hearty and downright delicious!

1 large Jap pumpkin
8 medium Dutch Cream Potatoes
4 large onions
Sea Salt (lots)
Cracked Pepper (lots)
2 tbsp mild curry powder
1 tbsp tumeric
1 tbsp sweet paprika
1 tbsp coconut oil
2 cans coconut cream

Chop & fry onions until soft and translucent.  Chop pumpkin & potatoes and cover with water.  Bring to boil for 10 minutes then simmer until soft, once soft add the other ingredients (except the coconut cream) and then simmer until pumpkin and potatoes have disintegrated.  Now add the coconut cream, simmer for a few more minutes and then allow to sit and rest for half an hour before serving.