This feels like a weekend to batten down the hatches, light
the fire and do very little apart from eat comfort food. Is it just me?
And this warming easy to rustle up soup could be just the
thing.
Pumpkin and cinnamon soup
1kg pumpkin flesh, seed and fibre removed
Small knob of butter
750ml chicken stock
750ml milk
salt and white pepper to taste
2 tsp sugar
75g cooked rice
1 tsp cinnamon
Small knob of butter
750ml chicken stock
750ml milk
salt and white pepper to taste
2 tsp sugar
75g cooked rice
1 tsp cinnamon
1. Cut the pumpkin into chunks. Melt the butter in
the base of a large pan and stir in the pumpkin, coating well.
2. Add the stock and milk, salt pepper and sugar, and
simmer for 15 to 20 minutes until tender.
3. Puree the soup in batches until smooth. Return to
the pan.
4. Reheat and add the rice. Add a little water if
necessary: you should have a creamy consistency. When warmed through, transfer
to serving bowls.
5. Dust the top of each bowl with cinnamon and serve.
Serves 4
Also just a quick reminder – Our sale has just one week left
http://www.maroque.co.uk/catalog.aspx?p=00282
Kunjungi Website Kita
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