1x 2kg butternut pumpkin
olive oil for drizzling
3 1/2 C chicken stock
1C pouring cream
sour cream to serve
Preheat oven to 220C. Cut the pumpkin in half lengthways and scoop out seeds. Place the pumpkin, cut side up and onion on baking tray. (No need to peel onion). Drizzle with oil and sprinkle with salt. Bake for 55-60 mins or until pumpkin is just soft and starting to brown. Scoop pumpkin out of skin and into blender. Scoop onion flesh away from its skin and add to blender. Add 1 cup of the chicken stock and blend until smooth. Pour mixture into a saucepan, add remaining stock, cream and honey. Place over medium heat, until soup is heated through. Serve with sour cream.
A very smooth and creamy soup, but a little too sweet and rich for us to eat a whole bowl each.
It was at Ella's request that I made pumpkin soup last night, she had never had it before. She took one bite and screwed up her nose, saying it was way to sweet.
Zach has trouble with rich foods, and whilst he ate about 6 bites of toast dipped into the soup, and one mouthful, he also screwed up his nose and found it all a bit too much.
Source: Donna Hay - Fast, Fresh, Simple
Welcome to Little Miss Cookalot
I love to cook and try new dishes, and more often than not I am asked for the recipe, so I decided to start Little Miss Cookalot as a way of sharing my successes, and failures in the kitchen. The recipes that you find on LMC are what you would find if you came to my house. As a mother of two, there is a focus on food for fussy eaters and you may also notice I like to bake... Most recipes here are amended from well known chefs/cookbook authors, and you will find the source at the bottom of each recipe unless its entirely my own creation. Check back regularly as I hope to add at least 2 new recipes every week.