Noeline's Butter Pumpkin Soup

Ingredients

1 Ltr	Chicken stock, or vegetabe
1	Pumpkin, medium size, peeled, seeded and chopped (Main)
250 g	Butter, roughly chopped
3	Onions, chopped
250 g	Bacon, chopped
8 Tbsp	Plain flour
2 tsp	Curry powder
2 cups	Milk
1 handful	Fresh herbs, chopped

Directions

1. Put the pumpkin in a pan with the stock. Cover and bring to the boil, then simmer for 10-15 minutes or until the pumpkin is soft.
2. Mash the pumpkin into the stock, and don't drain any stock away. Meanwhile, melt the butter in a pan.
3. Add the onion and bacon and fry over a low heat, stirring regularly, for 15 minutes until onions are soft.
4. Add the flour and curry powder, mix well and cook, stirring, for 2-3 minutes.
5. Gradually add the milk, stirring, to make a loose paste.
6. Spoon into the mashed pumpkin mixture, season with salt and freshly ground black pepper then mix together well.
7. Thin down with 1-2 cups of water to reach the desired consistency. Serve sprinkled with chopped herbs