Not another Pressure Cooker Recipe! Soup this time

OK I admit I am a little PC obsessed at the moment but I think that this gadget is just fabulous.

I love the way I can cook things quickly and yet they are melt in the mouth, I enjoy learning a new way of cooking and I adore that it is so versatile and the results are fantastic!

So today is cold - well it is winter and I decided that a soup would be nice.

I stuck my head into the fridge to see what we had (my husband buys all the vegetables as I am away all week).

The fridge said to me pumpkin soup, but I wanted to do something just a little more than that.

Curry pumpkin soup is what we ended up with.

I read my one and only Pressure Cooker book and went searching on the net and I came up with this.And end to end from cutting the pumpkin to tasting took 30 minutes - how good is that.

Curry Potato and Pumpkin Soup

Ingredients

1 tablespon butter

1 whole butternut pumpkin - lets say about 750gms peeled and cut into chunks

3 average size potatoes peeled and diced

1 onion diced

1/2 to 1 teaspoon of curry - just do what you prefer

1 litre of chicken stock (I have home made) hot (and that's important!)

3 bay leaves

Cracked pepper

I large apple peeled and grated

1 small tin of evaporated milk 185mls or use real milk

Salt to taste

Heat the Pressure cooker on high heat and add the butter allow to melt slightly and then the curry and cook out for a minute or two and then add the pumpkin, onions and potatoes and allow to slightly brown the potatoes and soften the onion. Just watch it doesn't catch and burn - I like the flavour of the brown bits but not the black bits!



Then add the bay leaves and the cracked pepper - be generous here


and then the hot chicken stock. I think this is important to help get the Pressure Cooker up to temperature quicker but I have no basis of knowledge if it helps - but I did it - so that's my advice.


Place the lid on the cooker and lock and get up to high pressure and once achieved cook for 10 minutes.

After that release the pressure slowly using the release valve and then add the grated carrot


and boil gently for another 5-10 minutes and then add the milk.



Use a stick blender to whizz it all up and add the salt to taste.

Quick, easy and oh so tasty!

I served it in a coffee cup and what it called for was some milk foam and ground nutmeg to make it look like a Pumpkincino - but instead I just dunked my crusty Italian bread in it.

30 minutes well spent.