wOnKo's Never-Fail Pumpkin Soup

This is a healthy yet hearty meal in it's own right and could easily become a favourite with kids and adults alike. Prepare this soup well in advance, and serve it piping hot with crusty bread.

Ingredients

• 1 kg Qld Blue Pumpkin
• 1 large Onion
• 1 Large Potato
• 4 Cloves Garlic
• 2 tbs Butter or Margarine
• 1 - 1 ½ l of hot weak Chicken Stock (or half strength powdered stock)
• 1 Bayleaf
• ½ tsp Nutmeg
• Sour Cream
• Salt and Pepper to taste
• 1 tsp Sugar
• Snipped Chives

Instructions

1. Peel Vegetables and chop roughly into small pieces.
2. Melt butter in large stock pot, and add Vegetables and Garlic, stirring over medium heat until the Vegetables glisten and sweat.
3. Add hot Stock (or hot water and powder)and bring to boil.
4. Add Bayleaf, seasonings and sugar, stir and turn the heat down to it's lowest setting and simmer the soup gently for an hour. Stir occasionally.
5. Remove from heat, remove the Bayleaf and either blend the soup, push it through a seive or process it with a mouli until smooth (blending will release the best pumpkinny flavour).
6. To serve, ladle into serving bowls, drop a teaspoon of sour cream into the centre of each and stir gently in a swirl to decoratively distribute the sour cream. Using scissors, snip some fresh chives onto the sourcream swirl. Eat immediately.

Notes

Goes well with crusty bread.
Suitable for Freezing.
Suitable for microwaving (reduce, slightly the quantity of liquid)
Vegetarians could use either vegetable stock or plain water in place of chicken stock.
Kid Friendly (get the kids to make it for you, you might need to help them handle the hot stock and with the blending)

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