Pumpkin Soup
May 19th, 2005
Ingredients
500g pumpkin
2 onions
1 carrot
3.5 cups chicken/vegetable stock
one quarter teaspoon nutmeg
salt, pepper
Peel pumpkin, onions and carrot; cut into pieces. Put all vegetables in pan. Add stock, nutmeg, salt and pepper.
Bring to boil and simmer until pumpkin is tender. Puree in blender or food processor or rub through sieve.
Can be served chilled or hot. Serve with a spoonful of sour cream and chopped chives. Serves 4.
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