Members Article: Winter Recipes

Pumpkin Soup

• 1kg butternut pumpkin, peeled, cut into 3cm pieces
• 2 cups chicken or vegetable stock
• ²⁄³ cup light thickened cream
• 1 bunch chives, finely chopped
• Light sour cream, to serve
• Toasted pumpkin seeds (pepitas), to serve
• Chopped flat-leaf parsley, to serve
• Sea-salt flakes and freshly ground black pepper, to season

1. Put pumpkin and stock in a large microwave bowl. Cover loosely with plastic wrap and cook on high/100% for 20 minutes or until pumpkin is soft. Using a stick blender or food processor, puree soup until smooth.
2. Stir in thickened cream and chives. Ladle soup into bowls and top with dollops of sour cream.
3. Sprinkle over toasted pumpkin seeds and parsley. Season with salt and pepper.
Sourced from: Better Homes and Gardens

Home made Damper

Serves: 12
• 2 cups (250g) plain flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 3/4 cup (190ml) milk

Preparation:5min › Cook:40min › Extra time:45min › Ready in:1hour30min
1. Preheat oven to 190 degrees C.
2. In a large bowl, sift together flour, salt and baking powder. Stir in milk until a soft dough forms. Form into a round and place on an ungreased baking tray.
3. Bake in preheated oven for 30 minutes. Remove loaf from oven, cut in half and continue baking for 10 more minutes. Place on a wire rack to cool before serving

Sourced from: All Recipes

Submitted by Emma Preston

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