Emailed to us by Cheryl Kraus from Toowoomba. Pumpkin soup is a winter favourite up on the tablelands. The tastiest pumpkins hail from the Darling Downs and Cheryl uses the Jap variety. Thanks Cheryl, it’s simply delicious.
1 jap pumpkin, cut in 3 cm squares
1 onion, chopped fine
1 tbsp chicken stock powder
water as recommended
- Add all ingredients into large inner pot.
- Add water, covering ingredients halfway and bring to boil. Simmer for 15 minutes, lid on.
Transfer pot to Ecopot, with lid on.
Tip:
For smooth and creamy taste, blend ingredients just prior to serving. For a chunkier soup, mash ingredients using ladle.- Cooking time 4 hours.
HINT … Add a swirl of sour cream or yogurt and garnish with parsley.
