Osso Bucco Broth
Pumpkin Soup

Osso Bucco Broth

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
1 leek
1 onion
2 sticks of celery
2 carrots
salt and pepper to taste

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.

Pumpkin Soup

You will need:

  • 1 butternut pumpkin, diced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 4 cups of stock
  • salt and pepper to taste
  • olive oil

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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