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On Wed, 08 Feb 2006 14:47:21 +1100, Alan S
> wrote:

>On Mon, 06 Feb 2006 16:02:39 +1300, Quentin Grady
> wrote:
>
>>>No idea what you can do with the pumpkin, corn and potato. I guess you could
>>>make a soup for a starter, but I wouldn't eat it because it'd be too carby
>>>: )
>>
>>I'd rather avoid the pumpkin, corn and potato too.
>
>Of course, our pumpkin is your winter squash, but it rarely
>spikes me and makes a wonderful soup - that even blokes can
>make (lunch today);
>
>Take one very large pot or tureen. Cut up one pumpkin(winter
>squash) after deseeding and peeling the skin off.
>
>Place in the pot, cover with stock or water and a few stock
>cubes an inch or so above the pumpkin and a grating of
>nutmeg and a grating of pepper, and bring to the boil (I get
>fancy and add a bit of basil and oregano:-).
>
>Reduce to a low simmer and put the lid on the pot. Set the
>timer to about 30 or 40 minutes (that's a quarter of
>grid-iron or one half in Rugby or six overs in cricket),
>come back and stir, add a little more water if it looks low,
>then go and watch the next quarter/half/six overs.

G'day G'day Alan,

It takes a bloke to speak bloke. <grin>

>Take off the heat. Let it cool a little while you watch the
>after-match post-mortem, then use a stick-blender to turn it
>into a thick yellow/orange mush. Adjust with boiling water
>to the thickness you prefer when you serve it. Freeze what
>you don't eat in single-serve containers to be zapped in the
>microwave as a quick lunch.
>
>A dollop of pure cream is a nice garnish when you serve it.
>
>Cheers, Alan, T2, Australia.
>d&e, metformin 2x500mg

Many thanks, best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin