Pumpkin soup is a family favourite that is easy to make and kind to the budget. Using pumpkin, nutmeg, chicken stock and a little sour cream at the end, you can have this soup on the table in an hour.
Ingredients
- 6 cups pumpkin (diced)
- 1 carrot (large, diced)
- 1 onion (large, diced)
- 3 chicken stock cubes
- 1 tsp nutmeg
- Salt and pepper (to taste)
- 4 cups water
- 1/2 cup sour cream (optional)
- Parsley (to decorate)
Method
- Place water, pumpkin, onion, carrot, nutmeg, chicken stock, salt and pepper in large pot and bring to the boil.
- Simmer for one hour or until pumpkin is tender.
- Remove soup from heat and puree soup in a blender.
- Return soup to pot and heat through.
- Add ½ cup of sour cream, stirring through without boiling.
NOTES:
For a special touch, you can serve soup in fresh bread rolls with the centres scooped out. Warm the rolls in the oven first.
Garnish with a swirl of sour cream and parsley.
Source: www.kidspot.com.au.
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