Creamy Pumpkin Soup Creamy Pumpkin Soup

1 kilo peeled and seeded pumpkin, chopped
2 large potatoes, chopped
1 large onion, chopped
1 litre chicken or vegetable stock
1 cup cream
1/2 teaspoon nutmeg
Freshly ground black pepper
1 cup sour cream, for garnish
Fresh chives, for garnish

Place first 4 ingredients into a large saucepan. Bring to the boil, reduce heat and simmer 30 minutes or until the vegetables are soft.

Transfer mixture to food processor or blender and process until smooth. Return to saucepan, add remaining ingredients and heat through.

Serve garnished with a dollop of sour cream and snipped chives.

*This soup is a good one for the crockpot. Just put all the ingredients in and let it go all day. Blend just before serving.

Serves 6



e-mail:
[email protected]


snail-mail:
Sally Makeham
P.O. box 1004
South Perth, W.A. 6951
AUSTRALIA


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