2 medium pumpkins, halved and de-seeded
2 tablespoons butter, melted
1 tablespoon olive oil
1 large onion, chopped medium
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1 teaspoon whole mustard seeds
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 cups chicken stock
1/4 cup whipped or double cream
Freshly ground black pepper
1/2 cup sour cream, for serving
1/4 cup chopped fresh coriander, for serving
Heat your Black Knight Barbecue to medium heat. Clean and oil the cooking grill. Brush exposed flesh of pumpkin with melted butter, then season with salt and pepper. Cover pumpkin with foil and place halves on grill and grill until tender, using oven gloves remove pumpkin and allow to cool.
Scoop out flesh of pumpkin halves into a bowl and discard skin.
Heat olive oil in a large pan until simmering. Add onions and cook until softened, about 5 minutes, stirring occasionally. Add ginger, curry powder, mustard seeds, cumin and cayenne and cook until fragrant, about 30 seconds. Add chicken stock and pumpkin and bring to the boil. Reduce heat to low and simmer for 15 minutes.
Working in batches, purée the soup in a blender until smooth. Return soup to pan and stir in cream and cook until warmed through. Season with salt and pepper to taste.
To serve, laddle the soup into bowls and serve with coriander and sour cream