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Pumpkin Soup

Hearty & nutritious....and it tastes good too! Hated pumpkin as a child, but discovered pumpkin soup in my 20's. Loads of experimentation produced this soup which has friends raving and taking home doggy bags. Was recently invited to Townsville for a dinner party.....asked to bring my recipe and Bamix in my luggage. The soup was a hit there as well and the host was left with a dozen servings in his freezer!

Ingredients

  • butternut pumpkin cubed

  • half a cauliflower broken

  • 2 onions roughly chopped

  • 6 garlic cloves

  • chicken stock to cover veg

  • 300 cream or evaporated milk for a skinny version

Method

  • 1.

    Boil pumpkin, cauli, garlic and onions in chicken stock til very soft.

  • 2.

    Drain and retain stock.

  • 3.

    Puree vegies til smooth, adding stock as needed.

  • 4.

    Blend cream through to make a creamy smooth soup.

  • 5.

    Freeze remaining stock for future use.

  • 6.

    Garnish with fresh herbs and serve with crusty bread. Hearty enough to serve as main course.

  • 7.

    Will freeze well if there is any left over or keeps in the refridgerator for several days. Reheat in microwave.

Notes

I have hidden sweet potato and or zucchini in this recipe also.

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Posted by Liz77Report
Could you please tell me if this recipe freezes well with the evaporated milk already added. Thanks. Liz
Posted by DirtsaReport
Yummy soup & really easy to make. A good dose of seasoning does not go astray