Pumpkin Soup recipe

A few of you asked for the Pumkin Soup recipe from the charity crop day.

I include it here, but also a smaller version follows!

Charity Crop Pumpin Soup

(Feeds 40 hungry creative women)

Ingredients

6kg peeled and diced pumpkin

2.5kg of peeled and finely diced onion

2.5kg peeled and diced carrot

2 litres of vegetable stock for vegetarians or 2 litres of good chicken stock for meat eaters

1 litre of water

1 teaspoon nutmeg

2-3 tablespoons extra virgin olive oil

Method

1. Gently sweat (fry very, very gently without browning) the onions in olive oil in a 12ltre stock pot. Stir onions frequently.

2. When onion is clear add vegetables and stir thoroughly.

3. Pour in stock. If veges aren't covered by stock add up to 1 litre of water until they are covered by liquid. Add half a teaspoon of nutmeg to pot.

4. Bring pot to a simmer. Stir well occasionally. Cook for 1-2 hours or until vegetables are very well cooked. Add other half teaspoon of nutmeg.

5. Blend pot mix with Bamix or similar tool. Batches can also be blended in a food processor if you lack a bamix.

Pumpkin soup for 4

500g pumpkin

2 large onions
1 carrot
3½ cups good chicken stock
¼ teaspoon nutmeg
salt, pepper to your taste

Method as above

Optional
Serve with a spoonful of sour cream and chopped chives.

Enjoy!

Jane