wOnKo's Never-Fail Pumpkin
This is a healthy yet hearty
meal in it's own right and could easily become a favourite with kids and adults
alike. Prepare this soup well in advance, and serve it piping hot with crusty
- 1 kg Qld Blue Pumpkin
- 1 large Onion
- 1 Large Potato
- 4 Cloves Garlic
- 2 tbs Butter or Margarine
- 1 - 1 ½ l of hot
weak Chicken Stock (or half strength powdered stock)
- 1 Bayleaf
- ½ tsp Nutmeg
- Sour Cream
- Salt and Pepper to taste
- 1 tsp Sugar
- Snipped Chives
- Peel Vegetables and chop
roughly into small pieces.
- Melt butter in large
stock pot, and add Vegetables and Garlic, stirring over medium heat until
the Vegetables glisten and sweat.
- Add hot Stock (or hot
water and powder)and bring to boil.
- Add Bayleaf, seasonings
and sugar, stir and turn the heat down to it's lowest setting and simmer the
soup gently for an hour. Stir occasionally.
- Remove from heat, remove
the Bayleaf and either blend the soup, push it through a seive or process
it with a mouli until smooth (blending will release the best pumpkinny flavour).
- To serve, ladle into
serving bowls, drop a teaspoon of sour cream into the centre of each and stir
gently in a swirl to decoratively distribute the sour cream. Using scissors,
snip some fresh chives onto the sourcream swirl. Eat immediately.
Goes well with crusty bread.
Suitable for microwaving
(reduce, slightly the quantity of liquid)
use either vegetable stock or plain water in place of chicken stock.
Kid Friendly (get
the kids to make it for you, you might need to help them handle the hot stock
and with the blending)
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