Curry pumpkin soup

Description:
This can be an appetizer or served as a meal with bread (e.g. garlic bread, toast, french loaf).
I made this recipe as an improvisation one night when I wanted to have a quick and healthy meal and had some pumpkin left in the fridge.
Recorded it later as I liked the taste of it.

Ingredients:
Half pumpkin (e.g. butternut)
250 ml chicken stock
1 onion
1 tablespoon sundried tomatoes (or tomato puree)
2 star anise (茴香)
Curry powder
Pinch of salt


Directions:
Cut the pumpkin in cubes, and cut the onion fine.
Heat some oil and fry the onion till glazy, then add the pumpkin, fry for minute and stir.
Add in curry powder and stir it through the rest of the mixture.
Add in chicken stock and tomato until heated, then reduce the fire.
Add in star anise, let it cook for about 5 – 10 mins until the pumpkin is soft.
Mash it a bit to make it more smooth and soupy, or if you want it real smooth use blender.

To make it more presentable add some pumpkin seeds on the top.

Serve with garlic bread or toast.