Homegrown pumpkins were used for this Pumpkin & Chicken Soup recipe. It is a combination of the numerous recipe books mum has used over the years. She likes it because it has four ingredients, is nutritious and is easy when you’re busy.

Ingredients

• 2 extra large onions
• 1.5 kg pumpkin
• 6 chicken legs
• 1.5 L water

Optional

• salt to taste
• cream & parsley
• carrot, celery

 Method

1. Chop all the vegetables.
2. Place veggies, chicken legs and water in the saucepan.
3. Bring to boil. Add salt if needed.
4. Let it simmer for about an hour, until well cooked.
5. Pull off the meat from the chicken legs, chop and put back in pumpkin mix.
6. If you have a Bamix or stick blender, blend it in saucepan.
7. Otherwise carefully pour hot pumpkin and chicken contents in glass blender.
8. A high powered blender will also shred the chicken finely.
9. Ready to serve.
10. Garnish with cream and parsley (optional)

Pumpkin & Chicken Soup (not garnished)               Vegetables & chicken cooking in big saucepan.

Homegrown pumpkin vines near chook pen, using their manure to grow vegetables.