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PUMPKIN SOUP

May 4, 2011

Let’s face it everyone has their own version of Pumpkin Soup.  Here is mine and it does involve a maximum amount of grated fresh nutmeg.

500 g pumpkin (cubed)  roughly 4 1/2  cups loosely packed

2 large potatoes (cubed)

2 large onions (finely diced)

3 cups Chicken Stock

1 clove of garlic (finely chopped)

yoghurt

nutmeg

salt and finely ground black pepper to taste

2 tbspns oil

METHOD

1.  Fry the onions and garlic in the oil on a medium hotplate until they are light golden and transparent and start to form a golden mush.  Don’t burn them you only want to sweat them down.   Now add pumpkin and potato and stir with the onions until the vegetables start to become tenderized on the outside. Once again keep on a moderate hot plate and don’t burn them.

2.  Add the Chicken Stock and bring to the boil.  Cut the heat back and simmer until vegetables are very tender and falling apart. Add more stock or water if too much water evaporates.

3.  Remove from heat and mash with a potato masher or blend with a stick blender until smooth.  (Some people put theirs through a sieve to get a very fine texture but I do like a bit of a rough country texture to mine. )

4.  Grate nutmeg over the top and serve with a swirl of yoghurt or sour cream.

Makes 4 small serves or 2 large ones.

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One Comment leave one →
  1. May 4, 2011 10:48 am

    This sounds delicious!

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