Monday, 25 February 2013

recipe for you

Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 4-6

40g butter
1 large brown onion, chopped coarsely (optional)
1.5kg pumpkin, chopped coarsely
2 large potatoes, chopped coarsely (optional)
1 litre chicken stock
½ cup cream (optional)

1.    Melt butter in large saucepan; cook onion, stirring, until soft.  Stir in pumpkin and potato; cook, stirring, 5 minutes.

2.    Stir in stock, bring to a boil; simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.

3.    Blend or process soup, until pureed.

4.    Just before serving, add cream; stir over heat until soup is hot.  Serve topped with a dollop of sour cream and a few chives, if desired. 

 My Kitchen Notes:

·      I often use less chicken stock liquid.  Using the pumpkin and potato in the saucepan as a guide, I only pour the chicken stock liquid to ½ way.  I find that if I cover saucepan with a lid and bring to the boil the pumpkin and potato reduces into the stock as it boils.  Once pureed, the soup is thick and you can add more water/chicken stock liquid for a consistency that you like if desired at the end. 
·       I often leave out the cream, sour cream and chives altogether. 
·       Always make more as this is a great left over for lunch the next day. 
·       This soup recipe also goes well served with garlic bread.
Pumpkin soup is one of our favourite recipes served at our table during the cooler months of the year.  I usually leave out the onion, potatoes and cream as it still tastes just as good.  I hope you enjoy it too. 

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