I took all the terribly young ears of corn from our experimental late sown crop and made a chicken, pumpkin and sweet corn soup for lunch today. We have a WWOOFer staying at the farm who is eating lots of bone broths. I made a chicken stock which slowly simmered through the night so I had a great soup base. Ingredients 1 large red onion, sliced and diced 300 grams pumpkin cut into cubes 150 grams carrot cut into rounds 6 cups of stock 2 garlic cloves, pressed 2 bay leaves tbsp fresh thyme 1/2 tbsp of grated ginger 1 tsp ground cinnamon a sprinkle ground cloves chicken picked from the chicken carcass used for the stock (about 1 cup) 4 corn cobs, corn cut off
Method 1. Fry onion in olive oil with bay leaves and garlic. 2. Added pumpkin, corn, herbs and stock. Simmer for about 30 minutes. 3. When the pumpkin is soft, blend the soup. Add salt and pepper to taste. 4. You can add a dollup of cream. Delicious, fresh and warm!!