Pumpkin Soup
- Note for American English speakers, Australians use the term
pumpkin for most types of squash. We have had success with "real"
pumpkin.
- Butternut pumpkin: cut in half and bake until soft enough
to scoop from its rind
- Sweet potato: bake as above or peel and boil until soft enough
to mash
- Combine pumpkin and sweet potato in roughly equal quantities
- Add salt, pepper and a few handy herbs (your choice) and mix
with milk in the blender
- Simmer until ready to serve
- Goes well with Coonawarra Hermitage Cabernet Sauvignon
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