Autumn has arrived, the days are getting cooler, and our thoughts are turning to more comforting fare. Butternut pumpkin (a.k.a butternut squash) is in season so pumpkin soup is on the menu. I love to make a batch then freeze portions for those nights when Hubby and I both come home late from work.
Serves 6
Times
- Preparation:
- 10 minutes
- Cooking:
- 30 minutes
Ingredients
- 750g butternut pumpkin
- 250g potato
- 2 large onions
- 4 cups of chicken or vegetable stock
- ½ cup skim milk
- Pepper to taste
Method
- Peel pumpkin, cut into small pieces and place in a large saucepan.
- Add chopped onion, peeled and chopped potatoes, and stock.
- Bring to boil, reduce heat and simmer uncovered for 25 minutes or until vegetables are very soft and tender.
- Blend or puree mixture.
- Return to saucepan, add milk and pepper.
- Bring to boil, reduce heat, and simmer for a further 5 minutes.
Tips
- Replace the skim milk with soy milk for people who are lactose intolerant or allergic to dairy.
- Try adding other herbs or spices such as cumin, chilli, rosemary or oregano.
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