Easy pumpkin soup recipe please

I don't own a blender, I use a masher!
*waits for shocked inhales of breath*

ok edit to add I just actually read the other posts and see some of you do the same - but honestly, what do people think was done before all these gadgets were invented! Same goes for crockpots, rice cookers, breadmakers, etc. You do not need them! You can still cook delicious meals to the consistency and texture you want without them!

made this recipe It was yummmmmm

Sometimes my old mum used a potato masher and sieve or an old fashioned hand operated baby mouli to make us creamy potato (etc) soups.
Its one of my favourites too, very yum and easy.
Here's Jax Hamiliton's coconut cream & pumpkin soup:
http://tvnz.co.nz/good-morning/roasted-pumpkin-and-coconut-soup-4905354

I have just made this and it is VERY spicey, hubby will love it but I'm not keen on spicey food, I will tone down with cream or more coconut cream but dont like it too thin either, so if you dont like spicey maybe halve the curry powder and other seasoning.

I know what you mean.It works ok with just a little curry powder.

With Jax Hamilton

Roasted Pumpkin and Coconut Soup

This is the perfect example of an amalgamated Jax creation. I never, ever ate pumpkin until I came to kiwi-land. I don't even remember seeing it for sale in my local supermarket, grocers or market. However, it is sold in abundance here. Of course, you all know my favourite food is soup and I love anything spicy! What more is there to say. Oh yes, AND I love coconut.

Prep Time: 15 mins Cook Time: 40 mins Serves: 8

Ingredients
2 tbsp peanut oil
1/2 crown pumpkin - peeled and diced
2 tbsp olive oil
2 medium brown onion - diced
2 garlic cloves - crushed
1 tbsp curry powder
1 tbsp all purpose seasoning
400ml coconut cream (reserve 100ml to drizzle)
600 ml stock (chicken or vegetable)
Salt and pepper

Method
Preheat oven to 180C.
Drizzle 1 tbsp of peanut oil on a baking tray and rub 1 tbsp into your pumpkin.
Season your pumpkin with plenty of salt and freshly ground black pepper, place on your tray in the oven and cook for 20 minutes or until it is golden and tender.
Meanwhile in a large saucepan, heat the remaining oil and cook your onion and garlic.
When translucent throw in your spices and toss the onion mixture around until well coated.
Remove your pumpkin from the oven and throw in with your onion mixture.
Toss around until well coated.
Pour in your coconut cream (350ml) mix well then add your stock.
Cook your soup for a further 20 minutes.
Remove from the heat and allow to cool slightly.
Wizz with a stick blender and season to taste.