Pumpkin Soup

Ingredients:

• 2 tsp Olive Oil

• 2 (300g) Onions, Chopped

• 2 tsp Ground Cumin

• 1 tsp Chicken Stock Powder

• 1 cups (420mL) Water

• ¾ cup Aunt Jean’s Whole Milk

• 1 kg Pumpkin, Peeled & Chopped

• 1 can (375mL) Evaporated Milk

• 1 pinch Nutmeg

• 1 tbsp Chives, Chopped

Instructions:

Heat oil in large pan, add onion, and cook 2 minutes.  Add cumin, stir to combine. Add water, Chicken Stock Powder and pumpkin, bring to boil, reduce heat, cover, simmer 15 minutes, until pumpkin is tender.

- Place pumpkin, liquid and Aunt Jean’s whole milk in blender or food processor, process until smooth, return to pan..
Add Evaporated Milk, add nutmeg and reheat, do not boil.

- Serve hot pumpkin soup with chives to garnish

PRO-TIP: stir in some of the cream from your Aunt Jean’s milk bottle into each serving! YUM!