Our Recipes

Pumpkin And Eggplant Soup

Details:
Put all ingredients except cream into a pot. Bring to the boil, turn down to simmer for 1 hour. Take out the 2 halves of the orange with tongs and squeeze the juice of the orange back into the soup and throw the rest away. Allow soup to cool a little. Use a blender to turn the soup into a pulp. To serve: reheat required amount of soup along with some pure cream mixed in to make it a little richer, 4 cups of soup to 1 cup of cream. Serve with fresh crusty rolls.


Pumpkin And Eggplant Soup Ingredients
Ingredient Quantity Description Stallholders
Vegetable stock500 millilitres
Navel orange1halved, navel
Onions2brown, chopped
Eggplant1cured
Pumpkin1 kilogramchopped
Water500 millilitres
All spice1 teaspoon
Nutmeg1/2 teaspoon
Salt
Pepper

Newsletter Signup

Sign up for our newsletter to receive the latest news and event postings. View Newsletter Archive



Market Days

<December>
MonTueWedThuFriSatSun
....123
45678910
11121314151617
18192021222324
25262728293031