Pumpkin Soup

This is (kind of) literally a secret family recipe.  To be honest, there’s nothing particularly special or secretive about it, apart from the fact that it’s cooked directly from a handwritten recipe given to my husband by his dad.  There’s something about a handwritten recipe from a loved one that just makes the food taste that little bit better, right?

It’s my husband’s speciality and it seems to get better every time he makes it!

Pumpkin Soup

 

Ingredients:

3 tbsp butter (apx 45g)

1 large brown onion

750g pumpkin

2 medium potatoes

4 cups chicken stock (homemade is best!!)

1 tsp nutmeg

Salt & Pepper to taste

Chives and cream to garnish

 

Method:

Fry onion and pumpkin in butter

Add potatoes, stock and nutmeg and bring to the boil

Let simmer for appox 30-40 minutes or until vegetables are tender, stirring occasionally

Remove pot from heat and let cool slightly

 

Blend and serve warm with cream and chives to garnish

 

Please note – Pumpkin grown with love and Munash Rockdust