Pumpkin Soup, New Zealand Recipe. |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This New Zealand recipe came from my sister Tracey, it sounded at first like too much work with two pots but when I tried it out it was so yummy that it was well worth it and it's become a family favourite for whenever pumpkins are cheap enough to indulge in here in The Netherlands since pumpkin isn't really such a regular veggie here. If we travel and I find pumpkin, this is the recipe I indulge in ! Ingredients:
4 cups peeled chopped pumpkin |
90 g butter |
3 cups water |
1 cup milk |
2 tablespoons flour |
freshly grated nutmeg (to taste) |
1 egg yolk (optional) |
salt |
pepper |
1 onion, finely chopped |
crouton (to serve) |
Directions:
1. Cook pumpkin and onion in 60 grams (2oz) butter for 10 minutes, stirring constantly.
2. Add water and cook gently until pumpkin is very tender.
3. Push through a sieve or pureé in blender with a little of the milk.
4. Melt remaining butter in clean pan and stir in flour, then pumpkin pureé and remaining milk stirring until well blended.
5. Season with salt, pepper& nutmeg.
6. Simmer 20 minutes.
7. If desired take out a little soup, blend with egg yolk and stir back into big soup mixture just before serving.
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