Servings: 8

1 Butternut Pumpkin 1 Butternut Pumpkin
2 potatoes 2 potatoes
2 Brown Onions 2 Brown Onions
4 or 5 Garlic Cloves 4 or 5 Garlic Cloves
1TBSN Curry Powder 1TBSN Curry Powder
1 TBSN Brown Sugar 1 TBSN Brown Sugar
¼ TSPN Thyme ¼ TSPN Thyme
½TSPN Nutmeg ½TSPN Nutmeg
4 Cups Chicken Stock 4 Cups Chicken Stock
2 Cups Thickened Cream 2 Cups Thickened Cream
Salt & Pepper Salt & Pepper

Cut Pumpkin & Potatoes Into Small Pieces & Place on Greased Baking Tray With Onion & Garlic.
Roast For 1 Hour
Add Thyme, Nutmeg, Curry Powder & Brown Sugar To Chicken Stock And Bring To Boil.
Add Pumpkin & Roasted Vegies To Stock And Simmer For 20 Minutes.
Remove From Stove
Add Pepper & Cream
Blend Til Smooth & Creamy