Ingredients:
- 1 1/2 medium sized butternut pumpkin, peeled, deseeded, chopped
- 4 potatoes, medium sized, chopped
- 2 onions, chopped
- 3 teaspoons mild curry powder
- Salt to taste
- Chili powder to taste
- Crushed pepper to taste
- 5 cups vegetable stock
- 2 cups full cream
Method:
- Add all the ingredients except cream to instant pot.
- Set Soup option. When done, let the steam release naturally.
- When done, blend with an immersion blender until smooth.
- Add the cream and blend again. Reheat and serve.
- Pour the soup into a saucepan and heat it to serve.
- Ladle into individual soup bowls and serve hot.