Autumn Leaves Are About - Time For Pumpkin Soup

Seasons
Autumn leaves are abundant and vibrant everywhere one looks at the moment.  I absolutely love the autumnal season, but I'm biased.  The autumn weather in Christchurch can be very chargeable however.  One minute we are basking in mild temperatures in the 20's, meaning we deliver our morning newspapers in just a t-shirt.   The next moment a southerly storm arrives and frosts begin on the ground.

Cooking & Baking
Along with the autumn weather, autumn food prices are beginning to sneak in at the fruit and vege shops.  Apples have come way down in price, thankfully because apples are our fruit of choice around here.  Apples, along with oranges, kiwifruit and the odd banana are what I mainly buy.  I will only buy bananas if they are under $2 per kg.  That does not happen very much any more, however, last week bananas were .99c per kilo along with those royal galas I bought.  Lucky Alf gets to eat them for his work lunch.

Alf had to work over most of the Easter break, so on Easter Sunday I packed his lunch like this

My Favourite Pumpkin Soup

1.5 kilos pumpkin, peeled and chopped into chunks
2 medium potatoes
2 onions, chopped

200g bacon, chopped

3 litres of chicken stock

4 Tablespoons butter or oil for cooking

salt and pepper

Dash of milk at the end if needed

Chop the bacon, onion, potato and pumpkin pieces.

In a large pot, melt the butter/oil, then add above ingredients.

Stir around and then cover with lid .

Turn the heat down to the lowest setting and let the ingredients sweat for around 5 minutes.

Remove lid and pour in the stock, give it a stir, then increase the heat until the liquid simmers.

Simmer until vegetables are soft.

Puree in batches in the food processor and return to a clean pot.

Check for seasoning and if too thick add some milk

 Enjoy