Recipe of the Month

Orange Soup

4-5 large carrots, peeled and quartered
1 1/2 lb (750 g) pumpkin, peeled and cubed
2 sweet potatoes, peeled and cubed
Salt and pepper to taste
2 tablespoons (16g) onion soup powder
1 tablespopon (8g) chicken soup powder
1 cup (250 ml) light cream

In a large pot, put carrots, pumpkin and sweet potatoes. Add salt and pepper.
Add water until vegetables are completely covered, about 12-14 cups (3 – 3 1/4 litres).
Bring to boil. Lower heat and cook on medium until the vegetables are soft.
Mash with potato masher and hand blender,  leaving soup a chunky consistency.

Mix soup powders with 1 cup (250 ml) boiling water and add to soup.
Mix well and bring to a boil. Add onion and wine mixture. Add cream. Mix and serve.
8-10 servings.

Onion and Wine Mixture

1 large onion, finely chopped
1 tablespoon oil
1 cup (250 ml) white wine
1 1/2 tablespoons white sugar

While vegetables are cooking, fry finely
chopped onion in oil over medium heat
until golden. Add wine. Cook 10–12
minutes or until liquid has evaporated. Stir
in brown sugar.