The queensland blue squash (one of the cultivars of cucurbita pepo), sometimes called the queensland blue pumpkin, is one of the best tasting of winter sq.

Qld blue pumpkin soup recipe. To make this creamy pumpkin soup recipe: Bring to boil, reduce heat, and simmer until vegetables are really soft. Oil the cut sides with extra virgin olive oil and season with salt and pepper.

Place a large pot on medium high heat. Method preheat the oven to 190c. Peel pumpkin and scoop out seeds.

Leftover mashed pumpkin made a base for great soup combined with a soup broth made from the chicken leftovers gently boiled on the back of the kitchen wood stove for at. 500 g / 1 pound butternut pumpkin or queensland blue pumpkin, peeled, deseeded 500 g / 1 pound sweet potato peeled 1 onion finely diced 3 cloves garlic roughly chopped 1 litre. Cut the pumpkins into quarters and scoop out the seeds.

Then cut the pieces of. Remove papery skins from onions and garlic. Add the unsalted butter and olive oil.

In bacon drippings, add onion and carrot. Then set aside and allow to drain. Let cook for about 8.

Place the pumpkins in a baking pan. 1 celery stick, finely sliced; Sweat down until soft and then add the dried mushrooms.