Curried Pumpkin Soup

• 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 1/2 cup cream
• salt
• chopped chives (to garnish)

1. Pre-heat the cooker for 20 minutes.
2. Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
3. Add tomatoes, onion, pepper and chicken stock.
4. Cover with the lid and cook following the times and settings above in the description.
5. Add the curry powder and brown sugar.
6. Puree in a food processor or blender.
7. Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
8. Reheat but do not boil. Serve sprinkled with chopped chives.

pumpkin, potato, tomatoes, onions, fresh ground black pepper, chicken stock, curry powder, brown sugar, milk, salt, chives

Taken from www.food.com/recipe/curried-pumpkin-soup-247379 (may not work)