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BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik

SCREEN: Caro has a Screen: PHOENECIAN SCHEME

FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP

Janelle’s Pumpkin Soup (serves 2)

Ingredients:

Around 115 grams Butter

Chopped butternut pumpkin (1-2 depending on the size)

2 cups of water

I cup of milk

3 tablespoons plain flour

1 egg yolk

Method:

Melt around 85 grams of butter in saucepan.

Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout.

Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk.

Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick.

Keep stirring, then add pumpkin puree and the rest of a cup of milk.

Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread