BEA'S PUMPKIN SOUP

This is perfect for the cooler weather that is now with us in the Southern Hemisphere. For those of you in the Northern Hemisphere it would make and excellent 'Spring' soup ..... Knowing that North Americans don't really use pumpkin for much other than pies this would be a great 'new' taste sensation to throw into your family meal mix. It's super easy and yummy and it can be popped in the crock pot in the morning, mixed up when you get home (takes about 5 mins) and dinner is served. It really doesn't get much easier.

Ingredients:
1 Large whole Japanese Pumpkin
1 Large Sweet Potato
2 Brown onions
About 6 - 8 cloves of garlic
1 Litre of chicken stock
Salt and Pepper

Method:
Sauté the onion and garlic in your largest saucepan.
Add salt and pepper cook until onion is soft.
Cut the pumpkin and sweet potato into chunks and add them to the onions.
Add the chicken stock plus a little water if needed. The liquid level should be just below the pumpkin (not covering).
Stir occasionally and cook until everything is soft and almost mushy.
Use a hand mixer and mix until all ingredients are blended and smooth.
Make sure you remove all lumps, etc.
I tend to add a little milk (or sour cream) at the end which gives a slightly creamier soup. Totally up to your own taste buds!
Taste and add more salt and pepper if needed.

Serve with warm crusty bread maybe a salad if the soup isn't filling enough.

Enjoy!

Belinda