2 lbs (1Kg) Queensland Blue pumpkin (most pumpkin is fine)
2 cups water
1 clove of fresh garlic, crushed
1 tsp curry powder
1 chicken stock cube
Salt freshly ground black pepper to taste
1 cup thickened cream (heavy cream)
1 tsp chopped chives
Peel pumpkin and remove the seeds. Dice pumpkin into pieces no larger than
1 in (3cm). Place pumpkin in a 2 qt (2 L) casserole dish and add water,
garlic and curry powder. Cover and cook on high for 12 - 14 minutes, then
let it cool slightly. Puree pumpkin and liquid in a blender or food
processor. While blending stir in salt, pepper and 2/3 cup of the cream.
Then return to the casserole dish and cook on high for a further 5 minutes.
Spoon into individual serving dishes and garnish with the remaining cream
and chives. Enjoy. Serves 6 to 8.