8 people made this
I started making this soup back in the 80s it always been a crowd and family favourite. I once left the apple out and you could tell something was missing but couldn't tell what.
1 butternut pumpkin
1 large onion
1 Granny Smith apple
chicken stock - enough to cover vegetable generously (or Vegetable stock)
1 small carton cream or sour cream
fresh coriander or parsley to garnish
freshly cracked black pepper to taste
- Peel and chop pumpkin, potatoes, onions and apple into relatively even cubes. Place in saucepan, put in chicken stock to cover generously. Bring to boil and cook until all vegetables are soft.
- Transfer to blender or use a bamix to blend until smooth. Return to saucepan, and reheat and add 1/2 the cream.
- Serve with a swirl of cream, coriander sprig or chopped parsley.
- Can be frozen.
I love it- especially with the apple in it!
- 12 Oct 2010
Altered ingredient amounts.
Eat a small bowl of this with a couple of ryvitas for lunch!
- 22 Jun 2010
added a pinch of nutmeg to this excellent soup. highly recommend
- 04 Apr 2010
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