This is the best pumpkin soup I have ever tasted. Mrs N made it for our weekend at the lake house.
60 gm butter
about 2 kg chopped pumpkin
2 medium onions
2 teaspoons sugar
5 cups chicken stock
1-2 cups milk
2 teaspoons garum masala or curry powder
Heat the butter in a large saucepan. Add the pumpkin and stir until the pieces are well coated with butter.
Cover and cook gently for 10 minutes.
Add onion, curry, sugar, salt, stock and millk. Replace lid and cook over a low heat until pumpkin very tender. Puree. Add nutmeg when serving.
I am trying it in the crockpot and leaving the milk till the end. Hope it works as well. This is dinner with homemade bread tonight.