Saturday, September 12
This makes two dinners for our family (it freezes well) or one dinner and 3 lunches for hubby. So feel free to halve this recipe accordingly. We serve with a cob loaf or turkish bread, heated in the oven prior to serving.
2 large-ish butternut pumpkin (or you can substitute one of the butternuts with a queensland blue or jap)
1 large leek
6 rashers bacon
2 tb olive oil
2 tb chicken stock powder
1 can skim evaporated milk or 300mls cream
Cut up all your pumpkin and place into large stockpot
Fill with water until barely covering pumpkin
Add stock powder
Put lid on, then simmer until soft
Whilst pumpkin is simmering, finely dice bacon and leek
Puree in a food processor, in lots and return to stockpot when all smooth
Add evaporated milk or cream and stir through, reheat and add liberal amounts of black pepper to taste.
Diiiivine. I promise.
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