Pumpkin Soup

Credit must be given to my daughter for preparing this savoury and delicious Pumpkin soup from scratch.  Although it was quite a tedious job which required long hours to make the chicken stock, I must admit that it was well worth the effort.  A delectable, nutritious soup all made with love......

Recipe for Pumpkin Soup

Ingredients for chicken stock base

• 3 litre water
• 1 kg chicken bones
• 4 stalks celery - cut
• 3 medium size carrot, peeled and cut
• 4 pips of garlic - crushed
• 2 medium size onions - cut into wedges
• 1/4  teasp peppercorns - crushed
• 1 teasp mixed dried herbs
• Seasalt to taste

Preparation

1. Blanch the chicken bones in some hot water, strain off the water, rinse well.
2. In a pot bring the 3 lt. water to the boil, add in the chicken bones followed by the above ingredients except the seasalt.  Once boiling, reduce heat to low, cover and simmer for about 4 hours.
3. Strain the chicken stock, discard the chicken bones, celery but retain the carrots.
4. Fine tune to taste.  Set aside.

Ingredients for Pumpkin soup

• 1 kg pumpkin, nett wt., diced into small cubes
• 1  teasp pressed garlic
• 1 big onion diced into small cubes
• 1 Tbsp cooking oil or Butter
• Thickened cream
• Mixed dried herbs
• Seasalt to taste

Preparation

1. In a pot add in some oil and saute the diced onions till translucent, add in the garlic and fry till fragrant.
2. Add in the diced pumpkin and fry till cooked.
3. Add in enough chicken stock to cover the pumpkin and add in the carrots from the stock as well.
4. Fine tune to taste and add in some mixed dried herbs, simmer to a light boil.
5. With a handheld blender, puree the hot soup till creamy and strain if a smooth consistency is desired.
6. Ladle into  serving bowls.
7. Add in some thickened cream and a sprinkling of mixed dried herbs.
8. Serve immediately with some toasts, fresh bread or even on its own.
9. Freeze any left over chicken stock for future use.

I'm linking this to Recipe Box #4 hosted by Bizzy Bakes.