This is a totally scrummy recipe that WonderHubby has developed over years of trial and error, with me as the innocent guinea pig.

Now, I am not a fan of pumpkin. I don’t even like it in baked dinners.
But this… oh, this!

And on top of that, it’s extremely healthy.

But please don’t tell my kids that.

You will need:

• 1 large~ish Kent Pumpkin ~ about 1.5kg

• Water

• 3 Cloves

• 1tspn Mixed Herbs

• 1 Chicken stock cube (or healthier equivalent)

• Salt & Pepper to taste

What to do:

• Boil water and add 1/4 pumpkin

• Put on medium simmer and stir continuously

• Gradually add remaining pumpkin as what’s already in there begins to break down

• Once all pumpkin has softened into a thick soup, add herbs, chicken stock & salt & pepper

• For a smoother consistency, use an electric hand mixer.

• Serve with a dollop of sour cream.

Other thoughts:

• Jap pumpkin is also nice in this recipe, but we prefer Kent as the flavour seems richer and sweeter.

• All those wonderful vitamins make this perfect for boosting your health in Winter.

Filed under: Recipes, Yackety Yack
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