Pumpkin Soup
Recipe submitted by Mrs Smith
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
- 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.
Notes & Tips
I have hidden sweet potato and or zucchini in this recipe also.
