Creamy Pumpkin Soup
My sister, Pauline Neumann, invented this recipe. People always comment that it is absolutely delicious but they can
never guess the secret ingredient - peanut butter!
Always use smooth
peanut butter because the lumps in the crunchy variety will
spoil the smoothness of the soup.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
2 kg (4 and 1/2 pounds) pumpkin, peeled and roughly chopped
3 litres (5 pints) water
2 onions, roughly chopped
2 potatoes, roughly chopped
2 tablespoons stock powder
2 tablespoons skimmed milk powder
2 tablespoons smooth peanut butter
Salt and pepper to taste
Method:
Place first four ingredients in a very large pot and boil
for 20 minutes. Add remainder of ingredients and bamix
(process or blend) until smooth, adding more water until
soup is the desired consistency.
Serves approximately 12 people.
Notes:
Don't add the last four ingredients until you are ready
to blend the soup. Throwing it all in at the beginning
will create a scummy surface on the soup.
Facts:
Pumpkins are from the gourd family. Antarctica is
the only continent where pumpkins won't grow. Pumpkin
carving was brought to America by the Irish. Back home
in Ireland they used to carve turnips but in the US it was
easer for them to use pumpkins. Pumpkins are 90 %
water. They contain high amounts of Vitamin A, beta
carotene and potassium. They are a diuretic as well as a
laxative. Pumpkins can be used in soups, breads and
desserts and their seeds can be roasted as they are very
tasty and nutritious.
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