PUMPKIN SOUP

Submitted By: Barbara Stride New Zealand


Ingredients:
2 tablespoons Butter, 1 Large Onion, 1 Large Potato peeled and diced.
500 grams Pumpkin diced, 1 Teaspoon root ginger chopped.
(or teaspoon of ginger powder).
6 Teaspoons Maggi Chicken Stock, dissolved in 4½ cups of water
2 medium tomatoes skinned and chopped,
½ teaspoon salt & fine Ground pepper,
½ teaspoon ground nutmeg, 4 tablespoons of medium sherry.

Melt butter & sauté the onion, potato, pumpkin &root ginger, add the prepared
stock,tomatoes, seasoning & nutmeg bring to the boil, simmer for 30 minutes
or until tender, add sherry and cool slightly, puree' reheat and serve garnished
with cream and chopped parsley. Serves 6 and freezes well.

Note: I often take short cuts by pre-cooking all the veggies first in the
microwave and then just adding them to the chicken stock, I also make triple
the quantity and freeze it, I leave the seasoning till the last and if I'm freezing
don't add as much as this can be adjusted when re-heating later.