This broth can be used in variety of ways. Add small amounts to season other dishes, add more vegetables to make a rich soup, or drink a glass of clear broth whenever you have a craving for something warm. It tastes fantastic just on its own. This broth freezes well.
You will need:
2 slices of osso bucco
Place all ingredients in a pot and cover with plenty of water. Bring to the boil and simmer on low heat for 2 hours. Let the broth cool a little, then remove the meat and cut into small pieces. Remove and strain the vegetables, using a large spoon to squeeze liquid and nutrient value out to maximize yield. Return the meat pieces back to the broth for a richer soup. You can divide the broth into small portions and freeze.
You will need:
Preheat oven to 160°. Season pumpkin with salt, pepper and olive oil. Place in the oven to roast for about 30 minutes or until pumpkin is soft. Cook onions and garlic in a big saucepan with a little butter until soft. Add stock and bring to the boil. Add roasted pumpkin and boil for 5 to 10 minutes. Turn the heat off and let the mixture cool down a little. Use a handheld blender to puree the mixture until thick and creamy. Serve with a slice of fresh sourdough bread.
Add a little cream for a smoother consistency or add a can of crushed corn while the mixture is boiling.
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