Pumpkin Soup

Pumpkin Soup (from Zoe)

This is an old favourite recipe from the Australian Breastfeeding Association cookbook "NMAA Cooks" – very quick and easy. I usually double the quantities for leftovers or to feed a family.

15g butter
2 tablespoons (or more!) chopped onion
500g pumpkin
2.5 cups chicken or veggie stock
1/8 tsp ground cloves
1 tsp salt
1/2 tsp sugar (I use nutmeg instead)
tabasco sauce – a few drops
2.5 cups milk
1 tsp lemon juice
4 Tbl cream

Melt butter and fry 2-3 mins. Add pumpkin, stock, cloves, sugar/nutmeg, salt & tabasco. Cook until pumpkin quite soft, adding milk as liquid evaporates. Puree, add lemon juice, reheat and add cream.