January 23, 2008

Pumpkin Soup



Ingredients

  • 2 tablespoons canola oil
  • 1 onion, coarsely chopped
  • 1/2 kg peeled pumpkin, coarsely chopped 
  • 1 medium potato, coarsely chopped 
  • 2 cups chicken stock
  • dash of nutmeg (optional)
  • water
  • cream for decoration when serving

Method
1. Cook onion in oil until softened.
2. Add pumpkin, potato and chicken stock, pour in water to cover the vegetables and bring to the boil.
3. Simmer for 30 minutes, add salt (and nutmeg if you wish).
4. Blend the soup, you may need to do a few batches.
5. Return soup to pan, and reheat gently. Add some cream when serving.

This recipe is suitable to freeze. I have done it before and it tastes just as good. If you plan on freezing the soup, make sure you freeze without adding the cream.

2 comments:

Hubby said...

I'm not much of a soup fan, especially Pumpkin soup. However, this particular dish has made me see the light! I can easily have this as the entree, main and desert. Yes, it's that nice!

Anonymous said...

boccacinni mamma mia thats bettr than the boccacinni that my mum makes i cant get enough bocca. great recipe dilzy you have out done yourself again. chow belle

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