Re: Hey, Aussie mums
I have a to-die-for pumpkin soup recipe that is mouthwateringly healthy and both my kids LOVE it!
Fry a thinly sliced onion and a clove of garlic in butter til transparent but not brown. Add 1/2 teaspoon of powdered ginger, then a heap of cubed pumpkin and sweet potato. (I don't measure, but about twice as much pumpkln as sweet potato.) Stirfry together for a minute or two, then add chicken or vegetable stock, or plain water, to cover the vegies. Add one cup of red/orange lentils. Add 3 strips of orange rind (gives it a lovely sweetness) and a bay leaf or two. Stir well, bring to the boil, then simmer til vegetables are tender. Blend, then return to the pan with a cup or so of milk (til it is desired consistency and colour), season with salt and pepper if you like and warm back up. I serve it with freshly baked artisan bread and it's beautiful!! Freezes well too, I freeze single serves in ziplock bags for my work lunches!
---------- Post added at 07:53 PM ---------- Previous post was at 07:52 PM ----------
Oh, and its by far best to use Jap Pumpkin.
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