The second easiest soup to make, after pea and ham, yet the one that restaurants seem to cock up every time.
I used to make it with cream or sour cream (at the end of cooking) but nowadays I use coconut cream.
- 1/4 pumpkin, peeled, seeded and cut into pieces
- 4 carrots peeled and cut up
- 4 potatoes peeled and cut up
- 1 teaspoon curry powder
- pinch of mixed herbs
- a dash of bitters
- a dash of fish sauce
- pepper to taste
- 2 teaspoons vegetable stock paste (or two bouillon cubes)
- 1 tin coconut cream
- 3 tins water
Put it all in a slow cooker until it is all cooked, mash and mix or use a blender wand for super smooth consistency.
Grated nutmeg and chopped parsley to garnish.