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Kim Draguns +61 402 358 100
July 17, 2018
Roast Pumpkin Soup (Easy)
Whole Medium Sized Pumpkin
2 Brown Onions
1L Chicken or Veggie Stock
300ml Thickened Cream
3 Cloves Garlic
1tbs Brown Sugar
2 tbs Olive Oil
2 tbs Maple Syrup
3 Bay Leaves
Sour Cream & Thyme to serve
Peel and cube Pumpkin.
Slice ends off Onions.
Place Pumpkin and whole Onions on baking tray.
Drizzle Oil & Maple Syrup over Pumpkin.
Season with Salt, Pepper and Thyme.
Bake for 30 minutes.
Add whole Garlic cloves to baking tray.
Bake for 15 more minutes.
Remove from oven. Peel outer layer from onion, squeeze out soft garlic from skin. Place Pumpkin, Onion and garlic into heavy based pot.
Add Chicken stock & Bay Leaves and bring to simmer for 15 minutes.
Remove Bay Leaves and add Brown Sugar.
Blend to make smooth consistency.
Stir through Cream and gently heat.
Serve with Sour cream, Fresh Thyme & Cracked Pepper... AND a glass of MCE!
Megalong Creek Estate Christmas Closure
December 21, 2018
Happiness is...hot soup on a cold day.
Megalong Creek Estate will close at 3pm Sunday 8th...
July 7, 2018
I'm busy working on my blog posts. Watch this space!