Easy pump­kin soup

Broome Advertiser - - Happenings -

Prepa­ra­tion: 15 min­utes Cook­ing: 35 min­utes Serves: 4 In­gre­di­ents 4 cups chicken stock 1kg Kent pump­kin, roughly chopped 1 onion, sliced 1 potato, peeled, diced

1⁄2 cup creamed corn 2 tbsp co­conut milk Salt and pep­per to taste

Method

Bring chicken stock to the boil in a large saucepan. Add chopped pump­kin (skin can be left on), onion and potato. Sim­mer for 15 min­utes. Re­move pump­kin skins. Puree soup with a hand­held mixer. Fold through creamed corn and co­conut milk. Sea­son to taste and serve with crusty bread.

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