Good enough to eat and arranged to fill a previously unused area
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An improved vegetable area using raised beds.
Pumpkin soup 
3lb pumpkin
2 small onions
2 carrots
1 medium potato
1pint vegetable stock
1 pint milk (preferably full cream for flavour)
Seasoning – salt, pepper, ½ tsp each of fresh thyme, rosemary, parsley
Sour cream (optional)
Method
Peel & chop pumpkin, and other veg; cook (‘sweat’) in a pan with some oil for c15 minutes until soft. Add ½ pint stock, simmer for 5-10 mins; add ½ pint milk and liquidize; test for seasoning; add rest of stock and liquidize; slowly add remaining liquid (milk) to get right consistency. The soup should be a fairly thick liquid, so make it to your personal preference. Check seasoning.
When you’re ready to serve heat gently, and offer with sour cream and crusty bread.
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