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!
Boil pumpkin, cauli, garlic and onions in chicken stock til very soft.
Drain and retain stock.
Puree vegies til smooth, adding stock as needed.
Blend cream through to make a creamy smooth soup.
Freeze remaining stock for future use.
Garnish with fresh herbs and serve with crusty bread. Hearty enough to serve as main course.
Will freeze well if there is any left over or keeps in the refridgerator for several days. Reheat in microwave.
I have hidden sweet potato and or zucchini in this recipe also.
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