For those of us who have left Australia but miss some particular foods, feel free to submit Aussie recipes through the Comments page. Please do not submit copyrighted material. If you see a good recipe online, send us the link, and we'll post it.
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Other Great Aussie Recipes
This recipe has no specific ingredient quantities, but it is simple and works well. Based on the method of Frances Piquemal of Mortdale Ward.
Pumpkin (Jap Pumpkin is best)
Salt and Pepper
Parmesan Cheese (optional)
Cube pumpkin and chop onions. Melt butter in a saucepan, and add onions. Stir together for a little while, then add cubed pumpkin. Stir well. Add stock cubes (perhaps 3 or 4), stir well, then close lid for a minute. Open and add enough water to cover the pumpkin. Cook slowly, stirring occasionally. You may need to add more water to thin the soup. When the pumpkin is tender (begins to break apart), remove from heat.
If you have a handheld blender, use it to puree the soup. Otherwise, let it cool for a little while and puree it in a standard blender. Season to taste and serve. Garnish with parmesan if desired.
Possible additions and variations: Add garlic, thyme, sage, allspice, parsley, or a bay leaf. Try using milk to thin the soup instead of additional water, or add thickened cream to make the soup richer. Try olive oil instead of butter. Add a teaspoon or two of sugar. Make thinner soup, and add ravioli or other cooked pasta.
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