Pumpkin Soup

Ingredients:

• One half of a medium size Pumpkin (Butternut , Queensland or Jap)
• 3 Teaspoons of Chicken stock powder
• Half a teaspoon of salt
•  100 grams of butter
• 1 medium onion
• 2 cloves of garlic
• Half a teaspoon of cracked pepper
• 3 sticks of celery
• 300ml thickened cream
• 1 teaspoon of mixed French herbs
• Water till pumpkin is covered

Method:

Cut pumpkin into wedges, and then peel and remove seeds.

Peel and cut onion into thick slices and peel and chop the garlic.

Cut celery into half a cm thick slices.

Heat large saucepan add butter, just before it starts to brown add onion, garlic, celery, herbs and cracked pepper.

Glaze the onions and mixture.

Add now pumpkin pieces, toss them for 5 minutes.

Add water till pumpkin is covered, add chicken powder and 150ml of cream.

Simmer for 1 hour and then when pumpkin is soft and cooked, blend till smooth, add all but a small quantity of cream.

Stir in cream and reheat slowly.

Serve and swirl cream into each serve.