Sunday, May 1, 2011

Creamy Pumpkin Soup

1 medium butternut pumpkin, chopped
3-4 small-medium potatos, chopped
1 teaspoon mild curry powder
salt & cracked balck pepper
3 cups vegetable stock
2/3 cup full cream
pinch chilli powder (to taste)

1)  Place pumpkin, potato, curry powder and vegetable stock in a large slow cooker. Season with salt & pepper.
2)  Cook for several hours until the vegetables are tender
3)  Turn off heat and allow to cool
4)  Using a food processor or stick blender, process until smooth
5)  Stir through cream and hilli powder
6)  Warm soup again and serve
7)  Eat & Enjoy!

No comments:

Post a Comment