My Pumpkin Soup

Name: My Pumpkin Soup
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 1/4 Kent Pumpkin *about 600 to 800g; 1 Onion; 1 Potato; Water; ‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *use 1/2 cube for 1 cup (250ml) water; Salt & White Pepper; Cream to serve

Hiroko Liston @hirokoliston

Melbourne, Australia

I have written down this recipe for my children so that they can make their mother’s ‘Pumpkin Soup’. I never use Oil for this soup. Just like cooking Japanese soup, I simply cook vegetables in stock. I always use ‘Massel’ chicken stock or vegetable stock. It’s a very simple fuss-free recipe and any novice cooks can make it.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 to 6 servings

1/4Kent Pumpkin *about 600 to 800g
1Onion
1Potato
Water
‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *use 1/2 cube for 1 cup (250ml) water
Salt & White Pepper
Cream to serve

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Steps

1

Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Onion and Potato are also prepared into chunky pieces. Never cut vegetables into small pieces.
2

Place the vegetables in a large sauce pan or pot, add Water enough to cover the vegetables and add the ‘Massel’ Stock Cube(s). For 1 cup (250ml) water, use 1/2 cube. *If you add about 750ml water, you add 1 & 1/2 cubes.
3

Bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
4

Using a stick blender, make it smooth. If the soup is too thick, add some water to thin it. Season with Salt & White Pepper.
5

Drizzle with Cream and enjoy with nice crusty bread.