|
|
|
 |
|
|
Australian Pumpkin Soup
A Creamy Favourite Down Under! |
 |
|
550 gms (1 lb.) peeled pumpkin pieces
1 peeled, chopped carrot
1 large chopped onion
1/2 oz. butter
2 1/2 cups chicken stock (or chicken stock cubes in water)
1/8 tsp. ground cloves
1/2 tsp. sugar
1 tsp. salt
2 1/2 cups milk
1 tsp. lemon juice
Cream, to taste
|
Fry onion gently in butter.
Add pumpkin, carrot, stock, cloves, sugar and salt.
Cook until vegetables are quite soft, adding milk as water evaporates.
Whizz in blender or push through a sieve.
Add lemon juice and reheat.
Serve in bowls with cream swirled on top!
|
 |
Preparation Time: 12 minutes |
Serves: 4 |
| Recipe Origin: Australia |
|
Submitted by: |
|
Knockdonagh
Australia |
|
|
|
|
| This recipe has been viewed 17238 times. |
|
|
|
