Pumpkin Soup

[Stacey]

My favourite fall (or Autumn as we call it here in Australia) recipe of choice is my Mum’s Pumpkin Soup.

 

Pumpkin Soup

 

¼ Queensland Blue Pumpkin

½ Butternut Pumpkin

½ Kent Pumpkin

6 Medium Potatoes

I Onion

½ Doz Black Peppercorns

½ Doz Whole Cloves

4 Cups Chicken Stock (vegetable stock can be used if you are a Vegetarian)

Pinch of Salt

 

You will need a big boiler saucepan for this recipe.

Peel and chop the 3 pumpkins, the potatoes and the onions.

Put into boiler with 4 cups of chicken stock and the remaining ingredients.

Let the ingredients boil down until they are soft.

Blend in a food processor or put through a sieve if that is your preference.

If the soup needs thinning add water (again thickness of soup is personal preference)

Serve in a bowl topped with cream and a light sprinkle of black pepper.