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Curried Pumpkin Soup

2 lbs pumpkin, peeled and seeded (unsweetened canned)
1/2 lb bacon end, diced
1 large potato, peeled and diced
3 - 4 tomatoes, quartered
2 onions, peeled and finely chopped
2 t dried chicken stock
black pepper
5 cups hot water
1 1/2 t curry powder
1 1/2 cups milk
1/2 cream

Cut pumpkin into pieces and place in slow cooker. Add diced bacon, potato, tomatoes, onion, chicken stock, pepper and water. Cover with lid and cook on low 9 - 11 hours or on high 4 - 5 hours. Puree in a food processor or push through a sieve. Return to slow cooker and add curry powder, milk and cream. Stir well and check seasoning. Cover and cook on high for 20 - 30 minutes until hot. Do not boil.

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