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Pumpkin Soup




This is a creamy, rich soup with a deliciously rich colour.

Ingredients:
40 grams of Butter.
2 tablespoons of Olive Oil.
2 diced Onions.
3 cloves of Garlic.
3 rashers of Bacon trimmed and diced.
1 Massel Vegetable Stock cube.
1 kg Pumpkin (preferably Jap) peeled and cut into fairly large chunks.
6 stalks of Parsley.
1/2 a cup of Milk or Coconut Milk Powder.
Salt and Pepper to taste.
Sour Cream and chopped Chives for a garnish when serving.
 
Simmering time on the stove top: 5 minutes.

Thermal cooking time: 1 hour minimum.

Method:
1. Gently fry the onions, garlic and bacon in the butter and olive oil in the pot over a medium heat.
2. Turn the heat down and add the pumpkin and enough boiling water to fill the pot to approximately 75-80% then add the stock cube, parsley, salt and pepper.
3. Bring the pot back to the boil and then simmer on a low heat for 5 minutes with the lid on.
4. Turn off the heat and transfer the pot to the outer Thermal Cooker and close the lid.
5. After atleast 1 hour remove the inner pot and puree the soup with milk or coconut milk powder.
6. Serve and garnish with the sour cream and chopped chives.