Yield: 4 servings
|50 grams||Butter; (2oz)|
|1 kilograms||Pumpkin; peeled and diced|
|\N \N||; (2.2lb)|
|2 \N||Onions; chopped|
|1 tablespoon||Schwartz Cajun Seasoning|
|2 \N||Beef tomatoes; chopped|
|1⅛ litre||Vegetable stock; (2 pints)|
|\N \N||Salt and pepper to taste|
Melt the butter in a large saucepan and fry the pumpkin and onions for 5 minutes. Add the Cajun Seasoning and tomatoes and cook for 3-4 minutes.
Stir in the stock. Bring to the boil. Cover and simmer for 30 minutes until the pumpkin is tender.
Allow to cool slightly then puree in a food processor or liquidizer. Return to the pan and heat through. Season to taste.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.