Ingredients

• 3/4 medium sized butternut pumpkin, skin and seeds removed, chopped
• 2 medium potatoes, chopped
• 1 onion, chopped
• 1-1 1/2 teaspoons mild curry powder
• salt and cracked black pepper
• 2 1/2 cups vegetable stock
• 1 cup full cream (replaced with evaporated skim milk)
• chilli powder to taste, if desired

Method

1. Place pumpkin, potatoes, onion, curry powder and stock in a large slow cooker. Season with salt and pepper. Cook for several hours until vegetables are tender.
2. Turn off the heat and allow to cool. Using a food processor or stick blender, process until smooth.
3. Stir through the cream and chilli powder (if desired). Warm the soup through again, season to taste and serve.

Source

Taste.com.au – August 2009, Page 14
Recipe by Jacqueline Vincent, Taste.com.au member