Spring, showers and pumpkin soup

I have been thinking about starting up a blog for some time now. Don't ask me why I have started now... I think the main reason was that the camera was sitting on the kitchen table while I was cooking tea... so I took a few photos and here I am. I was lucky enough to grow up in a vegan household and mum was always cooking wonderful creative recipes. Dinner tonight was one of "mum's recipes". Its a pumpkin soup. I have another pumpkin soup recipe that is much heavier (which I will post here when I next cook it), but this one is lighter and perfect with some freshly baked bread. My husband and I prefer a little more spice than what mum used to use so I added a few extra things.
Mmmmmmm...

Mum's Pumpkin Soup

1 medium onion, chopped
1 tsp curry powder (I use a madras curry powder)
1 tsp sambal olek (optional)
1 tsp ground cumin
1 tsp ground corriander
2 sticks celery, chopped
2 medium carrots, chopped
1.5kg pumpkin, chopped (about one medium sized butternut pumpkin)
1 1/2 litres water
1 tbsp chicken STYLE stock powder
fresh herbs to garnish (optional)
hot sauce to taste (optional)

• saute onion in oil or water, add spices when onion is soft.
• Add remaining ingredients (except garnish). Bring to boil and then simmer until pumkin is tender (about 30mins)
• Blend the soup until smooth.
• Serve with fresh bread

Mum's Homemade Breadmaker Bread
2cups wholemeal spelt flour
2 cups white spelt flour
1/4 cup soy flour
1 tsp salt
1 1/2 tsp yeast
1/2 tsp sugar
420ml water

Place ingredients in breadpan in the order that your breadmaker specifies. Set cycle to rapid with a light crust.

Makes 1kg loaf