I made this pumpkin soup a few nights ago for the first time. It's a fave dinner of mine (and Faith's), but it's always been Daddy Joe that makes it.....until now.
This amount does us for 2 nights (or one dinner and a couple of lunches)
1/2 big pumpkin (this one was from my garden!)
1 onion
1 clove garlic
2cm piece of ginger
8 beef stock cubes and water to cover the pumpkin (or liquid stock)
Boil altogether until pumpkin soft.
Take off heat and use ladle to scoop out most of the liquid
Use hand blender to wizz up the soup and add back in some stock liquid if needed
Add 500ml cream.
Done. Simple as that. The longest part is peeling the pumpkin, but in saying that, the whole thing's made from scratch in 30 minutes easy.
Yum! Mac just said he wants this for dinner....& then he saw the picture of Dallin on the side & said "who's that??" & I said "Dallin" & he said "oh she's so cute! She looks like she comes from a different country or something?" And I said "where?" and he goes "maybe China or something?" lol
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