From muzzie@netspace.net.au Tue Aug 28 11:15:33 2001 Date: 25 Aug 2001 02:31:29 GMT From: Maxine&Peter Newsgroups: rec.food.recipes Subject: Pumpkin and Cumin Soup Followup-To: rec.food.cooking, rec.food.recipes Pumpkin and Cumin Soup 30g butter 2 onions (medium size) chopped 2 teaspoons ground cumin 2 chicken stock cubes 3 cups water 1 butternut pumpkin (about 1kg - a smidge over 2 pounds) pinch nutmeg 1 tablespoon chopped chives. Firstly, remember that the Australian tablespoon is 20ml whereas your American tablespoon is 15mls - so add an extra teaspoon when the recipe calls for a tablespoon. Peel and chop the pumpkin into similar sized chunks. Heat butter in pan, add onion and cook until transparent, add cumin, cook, stirring for 2 minutes. Add crumbled stock cubes, water, pumpkin and nutmeg. Cover and simmer for 15 minutes, or until pumpkin is tender. Puree soup in blender or processor. Reheat, and serve sprinkled with chives. Enjoy Maxine Source: Australian Women's Weekly Barbecue Cookbook. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.