• Chop your vegetables however you like.

1. In a large stock pot sauté the onions and carrots in the olive oil until softened, about 10 minutes over a medium heat.

2. Add the pumpkin, potato and spices. Turn to coat. Pour in the beer and when it steams up, pour in the stock.

3. Cover and simmer until vegetables are tender. Strain the soup, keeping the liquid and vegetables separate.

4. Puré the vegetables and strain through a fine mesh sieve.

5. Put purée back into soup. Heat. Add ½ cup cream and 1 tablespoon butter. Adjust seasoning with curry, coriander, salt, and pepper.

6. Serve the soup with a tablespoon per bowl of crumbled feta.