PUMPKIN SOUP
1 ½ Butternut pumpkins
3 potatoes
1 large onion
350 grams bacon
1 tbs oil
Grated nutmeg to serve
- Peel and cut pumpkin and potatoes into rough chunks
- Put into a large saucepan and cover with water
- Boil until tender
- Drain water but reserve for later. Return to the saucepan.
- In the meantime, finely dice onion and bacon and sauté in the oil over a low heat. Do not colour.
- Mash potato and pumpkin together in the saucepan
- Add the cooked bacon and onion
- Add 2 cups of the reserved liquid and mix
- Transfer to a blender or food processor and blend until smooth
- Add more pumpkin liquid as required. This will need to be done in batches due to quantity
- Reheat and serve with a sprinkle of nutmeg and warm crusty bread
Pumpkin Pasta.
2 tins Heinz 'Chef Inspiration' Pumpkin soup
1 packet of Angel hair pasta
1 chicken fillet - diced very small
1/2 - 1 onion - diced very small
250grams bacon - diced very small
250ml water
Parmesan cheese to serve (optional)
Garlic bread to serve (optional)
- Cook pasta as per packet directions
- Cook onion until translucent and cooked through - remove from pan
- Cook chicken and bacon until chicken is golden brown and bacon is cooked
- Add the onion back to the pan
- Add the tins of soup and as much of the water as required to thin the sauce down to a pouring cream consistency
- Mix well and bring to a simmer
- Drain the pasta and return to the saucepan.
- Add the sauce to the pasta and mix well
- Serve with grated parmesan cheese with a bit of garlic bread on the side!
Serves: 2 adults and 3 kids with a bit left over for lunch.
