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Michelle’s Pumpkin Soup

Information about Michelle: Michelle is one of my sisters. We grew up on a property west of Bourke with our parents and another sister, Kim. Michelle is a great cook and is very inventive. She claims she is not able to follow recipes. She experiments with her recipes and seems to get it right every time. Michelle has three children who all have very different tastes, therefore she has been very accomodating over the years and has enjoyed cooking them each a different meal at meal times. Something I would say calls for a lot of patience. Being the loving mother she is, I have not heard her complain about this.

Recipe listed by: Marianne Hull

Ingredients
  • 3/4 Jap / Butternut pumpkin
  • 4 sticks celery
  • 1 small sweet potato
  • 2 carrots
  • 1 red capsicum
  • 4 small onions
  • 2-3 yellow squash
  • 2-3 large cloves garlic
  • 2-3 Tablespoons powdered chicken stock
  • Salt and pepper to taste
  • 1 ltr liquid chicken stock
  • 1/2 ltr liquid vege stock
  • Cream
Method
  • Chop all veges and place in a large boiler
  • Cover with liquid stock
  • Add salt & pepper and powdered stock
  • Bring to boil
  • Simmer until all veges are soft
  • Blend all ingredients to a smooth consistency
  • Stir through cream before serving
  • Can cook in slow cooker for 5-6 hours
Cooking Tips & Tricks
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