2 tablespoons brown sugar.
2 x 15oz cans pumpkin puree (Good quality pie filler).
2 x 14.5 oz cans salt free chicken broth.
1 cup chopped onion.
5 or so tablespoons soft butter.
1/2 tea spoon ground cinnamon.
1/2 teaspoon salt.
1 cup heavy whipping cream.
1/8 teaspoon ground black pepper.
1/2 teaspoon ground ginger.
1 large celery stalk.
1/2 teaspoon salt.
1 cup heavy whipping cream.
1/8 teaspoon ground black pepper.
1/2 teaspoon ground ginger.
1 large celery stalk.
As the late Captain would say “the following is not so much a recipe, more a set of guide lines”.
Finely chop and saute the onion and finely chop and boil up the celery. You could add a few mushrooms (five or six) finely chopped and lightly fried in butter.
Whack everything on the list in a pot together with the celery onion and mushrooms and cook through gently for 15 minutes.
Chuck it all in the blender and puree it down, then drop it back in the pot bring it to the boil and then immediately reduce the heat and let it simmer for ten minutes.
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