Corn and Pumpkin Soup

published by gtsaviel on Mar 14, 2010

Corn and Pumpkin Soup.

1 Butternut pumpkin (about 1kg)Peeled and diced, 2 onions chopped, 60g butter, 3 1/2 cup of chicken stock, 440g can cream corn,3 teaspoon of worcestershire sauce, 1/2 cup of cream, 1 tablespoon of chopped chives.

Combine pumpkin ,onions and butter in large bowl .Cover cook on high for 3minutes. Add chicken stock cover and cook on high heat for 25 minutes.

Puree in blender or processer, stir in corn ,worcestershire sauce and cream. Reheat sprinkle with chives.

This should serve 3 people I hope you all like this meal.

George T Saviel.

15 March 2010.

Image via Wikipedia

 


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