Judith
Speden serves her pumpkin
soup at the Limehills Herefords
43rd annual bull sale in Millers
Flat. Parents of children at
Teviot Valley Educare Centre
cater the event. The food at the
sale is free, paid for by stud
owners Gray and Robyn
Pannett, as a fundraiser for the
centre. PHOTO: SHAWN MCAVINUE
Ingredients
- 1 grey pumpkin, peeled, deseeded and chopped into chunks
- 1 white onion, peeled and sliced
- 4 cloves of garlic, crushed
- 7 cups of chicken stock
- 500ml of cream
- Salt and pepper
Method
1. Place pumpkin, onion, garlic, stock and some salt and pepper in a slow cooker.
2. Cook until pumpkin is tender, usually between three or four hours on high in the slow cooker.
3. Puree with a stick blender.
4. Stir in cream and season to taste.
