Simple winter soup

Ingredients

8 cups chicken broth (or if you have leftovers of my chicken soup you can use that)

2 cups pureed pumpkin (have to cook it first. See below)

2 large onions, chopped

3 large carrots

1 tbs chopped fresh sage

3 cloves of garlic

1 tsp salt

1 tsp pepper

Directions

Add all ingredients to an enamel pot. Simmer for 30 minutes stirring occasionally. Slow simmer for an hour until soup has thickened.

You can also add 2 or 3 peeled, cored and chopped apples for an interesting variation.

For a great presentation idea, use a hollowed out pumpkin as the soup tureen, or individual small pumpkin bowls.

How to cook a pumpkin:

Slice pumpkin down the middle and scoop out the seeds. Place pumpkin halves face down on a baking dish. Add ½ inch of water to the pan. Bake at 450 until you can pierce the skin with a fork. Remove from over, peel away the skin. Put flesh into the food processor, whizz it up a bit, there you have pureed pumpkin. Yum.

Advertisement