This is a full-bodied soup on account of the chicken broth base. I use beautiful deep reddy-orange pumpkins. Serve with or without cream — it’s nice both ways, although my kids like to see the swirls of cream through the orange pumpkin. When you scoop out the seeds, rinse them and bake them in the oven with a scattering of salt — they make a great snack.
Put the chicken in a large saucepan with
Strain the broth into a clean pan. (You won’t need any of the solids here, but some chicken can be picked off and the vegetables can be chopped up, turned through some rice and served with parmesan.)
Peel and deseed the pumpkin, then cut it up into smallish pieces. You should have about
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