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Ingredients:

800g Butternut Pumpkin peeled
550 g Water
1 tblsp Chicken Stock Paste (you can use vege stock paste)
2 cloves of Garlic
1/2 – 1 teaspoon curry powder
80g Cream

Method:


Chop pumpkin into small squares and blitz in bowl along with the garlic for 15 seconds on speed 7
Add stock paste, curry powder and water
Cook for 23 minutes on 100 degrees speed 1

Add the cream and blend 25 secs by going from speed 1 to 7

HINT: Buy a Large Pumpkin that will yield 1600g of pure pumpkin
Use half for today’s soup and freeze the other 800g along with the garlic, curry powder and chicken stock paste !
Soup ready to go ! Just add water – Just add it all in together during the blitzing process