Ingredients
Serves: 61kg diced pumpkin flesh
2 cups (500ml) chicken stock
salt
1 tablespoon finely grated ginger
1/2-1 teaspoon mild or medium hot curry powder
1 teaspoon dark brown sugar
double cream (optional)
Preparation
Prep:5 mins | Cook:20 mins1. Put pumpkin, chicken stock and ginger in a saucepan and simmer for 20 minutes. Puree and season with salt, curry, dark brown sugar and cream.