Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.