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Thursday, August 27, 2009

Roast Pork & Pumpkin Soup

Things being what they are out there, you can't go past a good leftovers meal. One of the things I set out to do when I started this blog was focus not only on good tasty food but also economical meals, and making the most of your supplies.

I might have done something like this last winter, but what the hey. Learning by repetition is the best way, right?

Or was it learning by doing?

Anyway, not to worry.

This soup requires that you have the following leftovers:
Roast Pork;
Roast Pumpkin;
Roast Veges;
Chicken stock, made from leftover chicken and vege scraps.

This is good, because it gives you good reason to cook:
A Roast Pork;
Roast Pumpkin;
Roast Veges;
And a Roast Chicken, at some stage (although the stock can be frozen, of course).

Making the soup is dead simple.
Take your roast pumpkin and other veges, and chop them up into chunks.
Drop them into a bowl and add the chicken stock. Blend up to a nice, thick consistency. Try to get it ... soupy. Add water if further thinning down is required.
Add your leftover pork, chopped into nice little bites. Heat thoroughly, without boiling.
Serve with fresh rolls, sour cream, and freshly ground pepper.

1 comment:

Laura Eno said...

I am heading into fall here, and pumpkin time. I'd never thought about them, other than something to carve into a face or make a pie with. Thanks!