This is a recipe that was given to me by my grandmother.
Hubby loves pumpkin soup and this recipe is his favourite. I make it all the time and he takes it to work on the cold nights and has it for his tea. It is so yummy to have on a cold, winters’ night.
Pumpkin Soup
Ingredients
- 1 1/2 kg pumpkin skinned and chopped
- 100 g diced bacon
- salt and pepper
- 1 cup carnation milk or full cream milk
- 1 onion diced
- 1 1/2 cups water
- 1 TBSP butter
Instructions
- In a saucepan place pumpkin, onion, bacon, water, salt and pepper, and butter. Boil until pumpkin is soft and mushy. Leave to cool. Then add carnation milk. Pour mixture into a blender and blend until smooth.
- Reheat to serve. Can be frozen.
- Or if you have a Bellini
- Put the onion and bacon into the Bellini bowl with the chopping blade.
- Chop for 15 sec SP5.
- Wipe down sides and repeat – 15 sec SP5.
- Add oil to the bowl and cook for 2 mins, SP1, 100deg.
- Add the pumpkin, water, salt and pepper, and butter.
- Cook SP1, 100g, 30 mins.
- Add milk and puree SP5 for 2 mins.
- If it is still to lumpy, you could puree again until you get the consistency you want.
Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-15-vetericyn.html
I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick