Pumpkin Soup Medley
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‘THERE’S freshly-grated nutmeg in the pumpkin soup!,” our neighbour, Tonio, announced proudly while serving lunch recently. I had already detected the sweet fragrance of the nut in question and knew the soup would taste delicious. What can I tell you? Tonio is a great cook and nutmeg is a deliciously interesting spice!
Ingredients
1kg pumpkin, peeled and diced
2 onions, peeled and chopped
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 swede, peeled and diced
1 stick celery, whole
2 potatoes, peeled and diced
2 rashers bacon (optional), rind and fat removed
6 cups good chicken or vegetable stock
1 tablespoon sour cream
1/2 cup cream
1/2 teaspoon freshly grated nutmeg (or more, to taste)
fresh parsley or chives
freshly ground black pepper
Preparation
