Amanda & Friends' Cookbook Category Cook Back Next

Pumpkin Soup

Cook: Various

Cook: Marie Hudson, Adelaide, South Australia

2 kilos pumpkin (chopped)
2 medium onions (chopped)
2 apples (peeled, cored & chopped)
2 cups chicken stock
1 teaspoon nutmeg
Salt & pepper to taste
2 cups milk

Place all ingredients (except for the milk) into large saucepan, boil until all ingredients are soft.
Once cooked put through blender, return to saucepan and add the milk, heat through then serve.

I find this recipe freezes really well without the milk, just add the milk when defrosted and warmed.

Yummy, even my kids love this recipe!