This is a recipe I use to make a really delicious slightly sweet tasting pumpkin soup,
The delicious aspect is brought about by the use of an entirely organically home grown Queensland blue crossed golden nugget pumpkin,
Store bought pumpkins just cannot compare, The quality is dreadful and the taste of them is almost non existant
No pesticides or chemical fertilizers were used to grow the pumpkins I used,
Only manure from horses, Pigs, sheep and hens which were in turn raised in a healthy non toxic local enviroment,
First work out how many people you want the batch of soup to serve,
As an example for each person use double the amount of pumpkin you'd give an adult serve with a meal consisting of meat and some other vegetables,
A 1/2 or 1 whole pumpkin if you want to feed many at a gathering or make some for yourself and give to family/friends
Peel and cut the pumpkin into roughly 3cm x 3cm cubes
Add about 3 additional differant peeled/diced vegetables eg: onion, capcicum, zuccini, celery, tomatoes, swede,a breakfast cup full of peas or french beans etc
Add a generous pinch of (non iodized salt)celtic/sea salt, For larger quantities of soup to serve several people
add 3 pinches of salt.
1 to 3 teaspoons of freshly picked or freshly dried mixed herbs depending on quantity of soup being made,
1 to 2 cloves of garlic again depending on the quantity being made.
Put all ingrediants into a suitably sized pan and add just enough water to either 1/2 cover for thick soup or 3/4 or entirely cover them for thinner soup.
Put a lid on the pot and bring to the boil, Turn down the heat and simmer till all vegetables are soft, About 10 to 15 minutes,
Take the pot off the heat and stir in a good thick double cream, I use King island cream which comes from a tiny island off the north-western tip of Tasmania,
king island dairy
2 or 3 tablespoons for enough to serve 3 or 4 people, At least a breakfast cup full for larger amounts,
Serve.
This soup is good to eat hot or cold and when served with a dollop of sour cream, a teaspoon of cream cheese and/or a sprinkle of parsley on top is even better.