My eldest daughter and I were in need of a holiday. It has been a busy year and with christmas creeping up I knew I needed to revitalize.

So we went on a trip from Sydney to a beautiful part of the world called Kangaroo Valley south of Sydney, we stayed in some cute cottages that were set on acreage. There was everything we were in need of. Peace and quiet, farm animals and wild ones, beautiful gardens, comfortable beds, fresh eggs from their chickens and aromatherapy products in abundance in the bathroom. I was able to cook for a few days with the produce from the garden and what I picked up in the surrounding villages of Gerringong, Berry and Kangaroo Valley. In Gerringong we went to a little cafe and had pumpkin soup and a wholesome salad sandwich. There was a cool breeze coming off the ocean and the soup was just what I needed to take the chill off. I made the soup again when I returned home.

Recipe for Heart-Warming Pumpkin Soup

Ingredients

1 tablespoon flour

1 tablespoon unsalted butter

1 1/2 cups chicken stock (or vegetable stock, if desired)

1 tablespoon light brown sugar

1 1/2 cups pumpkin peeled and cut into small pieces

2 Potatoes cut and peeled

1 cup cream

Salt and pepper to taste

 

Method

In a heavy saucepan, over medium-low heat, cook the flour and butter, stirring constantly until it achieves a light caramel color. Add the stock and brown sugar, bring to a boil, then lower to simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepan. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve with crusty bread.

__ This guest post was brought to you by Jacqueline Guglielmino, an expert cook and world traveler who shares her love of both with wit and charm on her blog.