Ahhhh, a classic favourite! I have been making this recipe for years, and it is very dear to me. My much loved step-father, Bob, requested that I make it for his 60th birthday party - he had 60 guests! Arrrhhhhh - that is a lot of soup. However, Bob helped by peeling the pumpkin, I took over the kitchen and pumpkin soup we had!
I hope your family enjoys this recipe as much as mine does - I'd love to hear your stories!
Ingredients
How To?
Pop everything, except the milk into a large saucepan, and simmer for 20 minutes - or until the vegetables are soft, drain off most of the liquid - reserving a few centimetres at the bottom of the pot, and blend with a stick blender until smooth. Add enough milk to get to the consistency you prefer and season with salt and pepper to taste. It is that simple to make an enjoyable family meal.
I hope your family enjoys this recipe as much as mine does - I'd love to hear your stories!
Ingredients
- 1/4 Kent Pumpkin, peeled, de-seeded, and chopped into chunks
- 1 Potato (Desiree or Pontiac are good), peeled and quartered
- 1 Carrot, cut into 4
- 1 Brown Onion, quartered
- 2 Cloves Garlic
- 2 Pepper Corns
- 2 Cups Chicken Stock
- 1/2 - 3/4 cup full cream milk
How To?
Pop everything, except the milk into a large saucepan, and simmer for 20 minutes - or until the vegetables are soft, drain off most of the liquid - reserving a few centimetres at the bottom of the pot, and blend with a stick blender until smooth. Add enough milk to get to the consistency you prefer and season with salt and pepper to taste. It is that simple to make an enjoyable family meal.