As I have mentioned before, I love road–side stalls for finding fresh local produce when we are travelling. Last weekend we went for a day trip to Maroon Dam and I picked up a lovely fresh pumpkin for $3.00 which I have turned into Pumpkin Soup.
I thought I would share my recipe with you, especially now that the weather is starting to cool down. I reckon you could even make this in a Camp Oven or you could make a nice damper to go with it. It freezes really well so you could make a batch and take it camping!
1 kg pumpkin, peeled and chopped
1 brown onion, finely diced
1 litre chicken stock
1 tsp butter
Brown onion in melted butter until just soft.
Add pumpkin and chicken stock and simmer on medium heat for about 30 minutes or until pumpkin is soft.
Whisk with a ‘bamix’ or if you are out camping a potato masher will work just as well.
Serve with cracked black pepper or swirl a tablespoon of cream through the soup for a creamy soup.