Monday, November 7, 2011

Winter Squash or Pumpkin Soup

My intention was to try a new recipe that I saw on bbc. But my daughter walked in as I was cutting up the pumpkin we got last week (?) and asked if we could have the pumpkin soup we usually have. This is a recipe that is very forgiving and is very quick. It is originally from Alison Holst's Soup recipe booklet. She has several posted online, but not this one. I found it here on in their soup index on the top of the list. I have amended below.

1 small pumpkin  or winter squash
2 cups water (approximate)
2 tsp instant chicken stock
2 tsp instant green herbs stock
2 tsp sugar
1 medium or large onion, quartered
2 cloves garlic, peeled
1/4 tsp grated nutmeg (optional)
2-3 cups milk (optional)
1 tsp vegemite (optional if you don't have any)

Remove seeds (good time to roast them) and stringy parts from pumpkin. Remove skin. Cut into chunks.

Put pieces with all the ingredients in a large pot. Almost cover with water and cook on a nice boil until pumpkin is fork tender. Usually about 10 minutes.

Puree soup. If you are adding milk, do it now.

Serves 4-6.
**This is a family favorite. We actually ate it with roasted, salted pumpkin seeds on top.

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