PUMPKIN  SOUP

Great Carb load with a couple of hunks of French Bread (no butter)

Makes 10 serves

Ingredients

2 Large Kumara (Peeled & Chopped)

1/2 Large Pumpkin (Seeds Removed)

2 Onions (Peeled & Chopped)

Gourmet Garden chunky Garlic (Tube)

Rice Bran Oil Spray

250ml Philadelphia Cream for Cooking

1 tbsp Chicken Stock Powder

Method

Microwave the pumpkin on high for 15 Minutes (or untill soft) with the skin still on.  Allow the pumpkin to cool down, then scoop out the flesh with a tablespoon. Mash until smooth.

Cook the kumara in boiling water until soft.  Drain the kumara; Reserve the liquid (make up to 1 litre by adding water if required).  Mash the kumara into the pumpkin. 

Heat a cast iron or non stick pan and spray with Rice Bran Oil Spray and lightly brown the onions.  Add a good squeeze of garlic to the onions mix and remove from the heat.

Add onion mix to kumara / pumpkin mash.  Put mixture into a saucepan.  Stir chicken stock into kumara liquid and stir into the mash over a low heat. Leave to simmer. 

Before serving stir in the cream and heat through. 

Note : For lunch add prawns, shrimps or smoked chicken. It’s lovely with a squeeze of basil in it too.