Curried Pumpkin Soup

Ingredients

• 1 1/4 kg pumpkin, peeled
• 1 large potato, peeled
• 400 g tomatoes, pureed or mashed
• 2 onions, finely chopped
• fresh ground black pepper
• 6 cups chicken stock, hot
• 1 1/2 teaspoons curry powder
• 2 teaspoons brown sugar
• 1/2 cup evaporated low-fat milk or cream
• salt
• chopped chives (to garnish)

Directions

1. 1

   Pre-heat the cooker for 20 minutes.

2. 2

   Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.

3. 3

   Add tomatoes, onion, pepper and chicken stock.

4. 4

   Cover with the lid and cook following the times and settings above in the description.

5. 5

   Add the curry powder and brown sugar.

6. 6

   Puree in a food processor or blender.

7. 7

   Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.

8. 8

   Reheat but do not boil. Serve sprinkled with chopped chives.