INGREDIENTS
1kg Pumpkin, chopped, no skin
Onion, chopped
2tsp Garlic Paste
2tsp Curry Paste
2cups Chicken Stock (i use 2tsp salt reduced stock powder mixed with two cups warm water)
METHOD
Simmer everything in large saucepan until the pumpkin is soft.
Blend until smooth.
Serve with a tablespoon low fat cream cheese/sour cream & cracked pepper