2 tbsp oil
1 tbsp curry powder
2 tsp Dansukker Brown Sugar Dry
500 g diced pumpkin flesh
1 onion, diced
1 litre vegetable stock
Salt, pepper
200 ml cream
200 g finely shredded leek
1 capsicum, cut into strips
1 carrot, cut into strips

Heat the oil in a saucepan. Add the curry and brown sugar. Add the pumpkin and onion and fry lightly. Add the stock, cover and simmer for about 20 minutes. Remove the pumpkin and onion from the saucepan and liquidise them with some of the stock. Add the liquidised vegetables back to the stock. Add the cream and heat gently. Season with salt and pepper. Pour into bowls and garnish with leek, capsicum and carrot.