The recipe comes unattributed, because all we have is a tattered copy of a page (passed on by one of our grandmothers) from an old slow cooker recipe book (p18, shared with a nasty red lentil soup).
Note: If you're looking for a vegetarian version, try Jayefuu's recipe; for vegan, try Carleyy's. This recipe is decidedly neither.
Step 1: Ingredients and Equipment
250 g (9 oz) bacon hock, diced
1 large potato, peeled and diced
3 tomatoes, quartered
1 large onion, peeled and finely chopped
2 heaped tsp of powdered chicken stock
5 cups hot water
2 tsp curry powder
1.5 cups milk
0.5 cup cream
You also need a slow cooker (crockpot) and a stick blender.
*The picture shows a pumpkin, but squash work equally well (butternut squash are particularly good). What's the difference? Pumpkins have orange skin, squash have green, grey or yellow - they're otherwise essentially the same vegetable.
Step 2: Peel, Chop, Add, Cook
Add the diced bacon, potato, finely chopped onion, quartered tomatoes, chicken stock, water and pepper.
Cover and cook on high for 4-5 hours or on low for twice that length of time.
Step 3: Finish
Cook on high to reheat to piping hot (do NOT boil).