Ingredients
1Kg of Butternut or Jap pumpkin
2 Onions, chopped
30g butter
3 ½ cups of salt reduced chicken stock
420g can creamed corn
3 teaspoons Worcestershire sauce
Method
1Kg of Butternut or Jap pumpkin
2 Onions, chopped
30g butter
3 ½ cups of salt reduced chicken stock
420g can creamed corn
3 teaspoons Worcestershire sauce
Method
- Combine pumpkin, onion & butter in a large bowl, cover, cook on HIGH in the microwave for 3 mins.
- Add chicken stock, cover, microwave for a further 25 mins.
- Puree in blender or processor, stir in corn, Worcestershire sauce.
- Season with freshly ground black pepper and serve.
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