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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From daughter Kerri who uses onions in this soup, I use leeks. Kerri also uses kumera (sweet orange potato) as well. Ingredients:
750 g pumpkin, jap now named kent |
2 onions, chopped (2 leeks, sliced) |
250 g potatoes, chopped (or kumera) |
4 cups chicken stock |
1 cup light cream (or skim evaporated milk) |
Directions:
1. Peel and cut pumpkin into small pieces and put into large saucepan.
2. Add onions (or leeks), potatoes and stock and bring to boil and simmer 25 mins until soft.
3. Process with stick blender then return to pan, add cream (or evap.milk) and seasoning to taste.
4. Re-heat without boiling.
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