Tuesday, January 25, 2011

Pumpkin Soup

Ingredients:
Lump of pumpkin from bottom of fridge (roughly diced after cutting of moldy bits and seeds)
1 large carrot (cut into disks)
1 large onion (roughly diced)
3 chicken stock cubes
3 cloves of garlic
3 teaspoons of Bonox
1 teaspoon nutmeg
1 teaspoon of sesame seed oil
salt & pepper
water from tap
½ cup sour cream (optional at the end)
Parsley, for garnish (optional at the end)


Method:
Put a thumbs worth of water in the bottom of a saucepan and turn the stove on medium to get things started.
Prepare ingredients as indicated, tossing them in the pot as you go.
Add water as required to keep a thumbs worth of veggies out of the soup.
When all the ingredients are added put the lid on the pot.
Wait for it to boil (preferably without boiling over)
Dial back the heat and wait some more. While waiting stir occasionally with a potato masher, mashing occasionally.
When there are not many lumpy bits left the soup is done.

Note: be careful of steam when mashing the soup, steam is hot.
Note: when making in crock pot veggies should mash themselves.