I made some the other day that was 1kg each of pumpkin and carrots, which you cut and roast with one whole head of garlic (don't peel it) that you break the cloves off and scatter over the tray. Season with salt and pepper and spray on a little cooking spray or drizzle with olive oil and roast for 40 mins at 200deg or until tender. Then cook off one sliced/diced onion in 50g of butter and 1tsp nutmeg till the onion is transparent (low heat is best so the onion doesn't burn) and then squeeze out the garlic into the pot, add the pumpkin and carrot and puree it all together and add 5-6 cups of vegetable or chicken stock ( i used 2lts in the end as the soup was quite thick otherwise) and then just bring to a boil and then let simmer for a further hour. It really doesn't have that pumpkin taste and unless you really love garlic, you may not want to use the whole head - it wasn't overpowering like garlic as the roasting makes it sweeter, but it was still pretty heavy in garlic flavour.
My DH won't eat it if it tastes like pumpkin so I found one that is not that strong in pumpkin flavor.
Half a butternut pumpkin
2 or 3 potatoes
1 carrot
3 to 4 cups of water
4 teaspoons chicken stock
250 g cream
salt and pepper
- Peel and chop veg and boil in water and stock until soft.
- Bar mix everything together
- Add salt and pepper to taste
- Stir in cream (do not reboil after cream is added).
- Serve with crusty bread and a dollop of sour cream/cream
I make this at least once a week and even extra to freeze for DS for lunch etc.
Wow, that sounds scrumptious Trillian!! How many did that feed??
Ooh Macca - thats how DH told me to make it last time, but he made the fatal mistake of telling me 'That's how Mum always makes it!' So of course, I was determined NOT to make it her way
Last edited by Bumperstump Cummerbund; June 20th, 2009 at 01:38 PM.
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