Really Quick Pumpkin Soup
4 cups of creamy (but almost fatless) soup
- 500g thin-skinned pumpkin
- 1 Tbsp cornflour
- 2 tsp brown sugar
- 2 tsp instant chicken or green herb stock
- 1 tsp curry powder
- 1 cup water
- 1 375ml can Light and Creamy or Coconut flavoured evaporated milk
Cut the seedless raw pumpkin into 5 or 6 fairly evenly sized pieces. Put them in a supermarket bag with about a teaspoon of water, twist the bag shut and microwave on full power for 6 minutes.
While the pumpkin cooks, measure the next 4 ingredients into a food processor, mix briefly, then add the water and mix again. When cool enough to work with, cut off the skin and put the pieces of pumpkin in the food processor. Process until smooth, then add the evaporated milk and mix again. Pour through a sieve into a pot, shaking then pushing through as much of the mixture as you can, then add the canned milk and heat the mixture until it is very hot but not boiling, stirring all the time. Enjoy!
Variations: For even faster soup with a slightly darker colour, process the pumpkin straight from the microwave, skin and all.
Replace canned milk with 1 ½ cups plain milk for a less creamy texture, if desired.