Ingredients
- 30 gm butter
- 1 onion, finely chopped
- 1 large clove garlic, crushed
- 500 gm kumara peeled and cubed
- About 2 cups chopped pumpkin
- 1 chicken stock cube
- 6 cups water
- 1 tsp salt
- t tsp finely chopped tarragon
- 1/4 cup cream
Directions
Cook butter, onion and garlic until pale gold. Add cubed kumara and pumpkin and cook stirring for 2 minutes. Add stock cube, salt and water and bring to boil. Cook, uncovered, for about 20 minutes until very soft. Process until smooth, return to pan, add tarragon and swirl in cream. Reheat until piping hot.
Serves 4.
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Submitted 6/13/05.
Source: Cuisine June 1991
Submitted By: Lynne Curry
l.curry@clear.net.nz
Kumara and Pumpkin Soup