I could live on this. It is hearty enough for a meal on its own too, which was important to me as my husband previously considered soup as a drink, not a meal!
One very large or two small butternut pumpkin
3 cups chicken stock (can be subst. for veg stock for veg recipes)
1 potato
1 large carrot
1 granny smith apple, grated
1 Tbs tomato paste
1/2 cup cream
salt and pepper to taste
Method:
Peel and cook vegetables until very tender. Add grated apple, puree. (It may need to be done in batches.)add tomato paste and add stock bit, by bit stiring over low heat. When all stock is added, remove from heat and stir in the cream. Add salt and pepper. Can be served with a dollop of sour cream (light) and a sprinkle of rosemary or even a dash of cinnamon for a sweeter flavour. I have made this soup without the cream, substituting it for milk instead and it was still very tasty.
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