Pumpkin soup

This filling dish is is the only dish which allows me to consume 3 dairy products in one go. It also goes well with garlic bread but the soup is good on its own. If you are fine with washing the blender, this dish is a breeze to prepare.

Serves 2 as main dish

Ingredients:

Soup -

½ Australian (Japanese) pumpkin, skinned and cubed

2 small cooked potatoes, skinned

2 cups water

2 cups low fat milk

Sea salt

Pepper

Pumpkin seeds, toasted until scorched

1 TbspSour cream

Cheese wafer:

1 handful of grated parmesan cheese

Method:

In a large pot, combine pumpkin, potato, water and cook on medium for 20 minutes or until pumpkin is soft.

Drain leaving only 1 tablespoon of water.

Blend the contents in the pot until it comes out creamy and smooth.

Add milk and heat again but not to the point of boiling. Take care of bubbling hot cream of pumpkin.

To make the cheese wafer, on a pan lined with baking sheet, melt the parmesan until brown edges appear.

Remove the wafer using a spatula.

Cool until crispy.

Serve the cream of pumpkin with a dollop of sour cream and toasted seeds.

Garnish the soup with the cheese wafer just when you are about to serve.