Curried Pumpkin Soup

1 Medium size onion, chopped 2 Cloves of garlic 1 Large carrot, chopped 3lbs Parsnip 2 cans of Pumpkin 1 medium size white potato, chopped 2 Tbsp butter 1 Tbsp plain flower 2 Tsp curry powder 3 pints of veg or chicken stock. (pre heat in separate pan) 1-2 pints of hot water Salt & pepper ½ pint half and half (optional) Chopped chives

Gently cook onion, garlic, carrot and parsnips in butter for ten minutes, covered. Add the curry powder and the flower and cook for a further two minutes, keep stirring gently. Add pumpkins and stock. Simmer until fork can be easily pushed thru a piece of parsnip. Puree the soup (easiest with hand/stick blender done in the pan) Dilute to taste and consistency with water. Season to taste if necessary. Add cream if using and sprinkle chives on top