Leigh's Pumpkin Soup

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This one is the one I make variations of - I never include the skim milk powder because I think it is much better without it, but see for yourself.

Leigh's Pumpkin Soup

1 tbsp butter or margarine
1 onion, chopped
1 kg pumpkin (about 7 cups or 2-1/4 lbs), (my preference is for butternut)
1 tsp dried thyme
piece of orange rind
4 cups chicken stock (do use good chicken stock- best is homemade)
1/2 cup skim milk powder
pinch nutmeg
youghurt for garnish (if desired)

Heat butter or margarine, and gently saute onion until soft but not brown. Add pumpkin, thyme, orange rind and stock; bring to boil, cover and simmer for 20 minutes.

Remove piece of orange rind. Blend soup in batches in food processor or blender, adding skim milk powder and nutmeg. Return to saucepan, heat and serve.

If desired, top each serving with a dollop of yoghurt and swirl with a fork.

This soups is Great with Two Cheese Muffins, and hearty enough to be meal on its own.

Leigh
(11/08/00)

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