Delicious served hot or cold this soup will be a great complement to your festive table. Find this recipe and many more in the in the book 'MY CY' by the chef Roddy Damalis. This dish will work well with Jaffelin Chardonnay. Ingredients: - 2 kg orange pumpkin (peeled & cubed) - 2 medium white onions (peeled & sliced) - 2 sweet red apples (cored, peeled & sliced) - 2 juice & rind of 2 oranges - 2 tbsp grated ginger - 2 organic vegetable stock cubes - ¼ cup olive oil - 2 litres water - 100 g butter - ½ tsp ground coriander - ½ tsp cinnamon powder - ¼ tsp nutmeg powder - ½ tsp turmeric - 1 tsp curry powder - 1 tbsp brown sugar - 100 ml fresh cream (for garnish) - salt & fine black pepper Method: Brown pumpkin, spices & onion in olive oil. When browned & aromatic, add all remaining ingredients except for cream. Reduce heat & allow to simmer for about 40’ or until pumpkin is very soft. Remove from heat, purée in blender (in small batches so that it doesn’t splash out of the blender). Serve in individual bowls & garnish with fresh cream (swirl into each bowl before serving).