It's chilling down a little here in Oz so it's pumpkin soup time. I made it today:
Ingredients:
1.4 kg pumpkin, chopped
3 medium potatoes, diced
4 chicken stock cubes (check they are gluten-free)
3 large onions, chopped finely
1.75 litres water
400 ml thickened cream
3 cloves garlic
Method:
1. Chop up the garlic and fry in a little oil (if I don't have any garlic I omit this step).
2. Add the rest of the ingredients except the cream and cook together until the vegetables are tender.
3. Mash with a potato masher then blend with a hand held blender or kitchen blender until smooth and add the cream.
4. Return to the heat until it is almost boiling again.
5. Serve with freshly ground black pepper and grated cheese.
