Here is an old favourite with a twist.....
Asian flavoured pumpkin soup
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 cups
2 teaspoons vegetable oil
1 brown onion, chopped
1.2kg Kent pumpkin, peeled, deseeded, chopped
375ml can Carnation light and creamy coconut flavoured evaporated milk
1 large lime, juiced (you will need ¼ cup juice)
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
½ cup fresh coriander leaves, finely chopped, plus extra, to serve
1 small red chilli, sliced, to serve
Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add pumpkin, evaporated milk and 1 cup water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until pumpkin is soft. Remove saucepan from heat and set aside to cool for 10 minutes.
Using a food processor or blender, process soup, in batches, until smooth. Pour puree into a clean saucepan. Add lime juice, fish sauce, chilli sauce and chopped coriander and heat over low heat until warmed through. Serve topped with coriander leaves and sliced chilli.
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