Saturday, 1 June 2013

Pumpkin soup

Well Katie here's the pumpkin soup you've been asking for. However I am sure you have made this already and your friends love you for this.
I  remember Katie taking this soup in the winter months to school and her friends would put a request in as they would steel most of her lunch . I would have to make this soup in bulk, just so katie could take it to school to share.
So here it is.




1 WHOLE large Pumpkin peeled and diced
100grams butter
5 gloves of garlic
2 large onions
2 teaspoons of nutmeg
12 cups of water
10 teaspoons of chicke stock powder.


In a large soup pot melt the butter and fry the onions and garlic . Add the nutmeg and cook until onions are soft. Add all the diced Pumpkin and coat the pumpkin with the melted butter and onions.  Add the water and chicken stock . Bring to boil then simmer until the pumpkin is well cooked. Let cool and then blend all the pumpkin and onions until smooth.
With this I sifted all the pumpkin and onions so the liquid is separate. I put the liquid in a jug and put it aside. I then add the blended pumpkin back to soup pot and add the liquid bit by bit until it the right thickness . You don't want the soup to thick or to thin.  
Before you serve it add a dash of cream.
You can freeze this.
If you try this you won't stop making it and of course eat it .