Pumpkin Soup

I have made this pumpkin soup a lot lately both for ourselves and for friends that have succumbed to some lurgy. It is the easiest soup to make and so thought I would share the recipe. It comes from the handbook that goes with my 21 year old microwave.

1Kg of pumpkin ( I use varying amounts and a variety of pumpkins)
3/4 cup water
1 chicken stock cube (vegetable if you like)
1 clove of garlic ( more if you are really poorly)
1 teaspoon of curry powder
salt and pepper
2/3 cup thickened cream
1 tablspn chopped chives
sour cream to top

Peel pumpkin and remove seeds.
Dice pumpkin into pieces
Place pumpkin into a 2lt casserole dish, add water, stock cube, garlic and curry powder.
Cover and cook on HIGH (in microwave) for 12 to 14 minutes. Cool slightly
Puree pumpkin and liquid in a blender or food processor ( I use my stab blender)
Stir in salt, pepper and cream. Pour back into casserole dish (or in my case I have stab blended it in the dish)
Cook on HIGH for 4-5 min
Spoon into individual dishes and top with chives and sour cream.

Way too easy and now my secret is out .