Warming pumpkin soup with curry and honey

I thought I'd share this easy, 'quick-to-make' soup that I've been making to take away with us to dancing competitions. We've had a variety of soups, but this one has been the favourite with the children.

Now, I didn't weigh the amount of pumpkin used. All I've done is cut a large kent pumpkin into thirds, so depending on how many you're feeding and what you have available, use as much as needed (and, any variety of pumpkin you have available!)

So, ingredients:
1/3 kent pumpkin
2-3 carrots
2 onions
1 teaspoon curry powder
2 litres chicken stock**
1/3 cup honey
salt and pepper to taste

Prepare all vegetables and start by cooking the onions in a little oil. Add chopped carrots, then the curry powder. When aromatic, add in the pumpkin and chicken stock**. Cook on a medium heat until all the vegetables are well cooked. Cool a little and then puree. Add the honey, salt and pepper to taste. Reheat if necessary (well, I have to as I puree mine in a food processor and it gets cool).

(** Add enough liquid to get the soup to desired consistency.  It may be best to initally put in a small amount, then add more as you puree it to get it to where you'd like it.)

I then packed ours into a thermos which was prepared to keep the soup hot for dinner by pouring in boiling water and letting it sit about 5 mins. Pour the hot water out and refill with the soup. Perfect on a really cold night, with some cheese, crackers and fruit.