There’s a bit more time to arrange your flowers, pick your produce or craft something creative….
Entries to be submitted by 20th September
Visit our facebook page to upload a picture of your entry… just remember to state which category it is for when posting. You may enter as many categories as you like, there are no prizes this year, like last year it’s just for fun. Judging will take place on Facebook the following week, 21st-27th September. Winners of each category will be the entry with the most ‘likes’.
With the uncertainty of knowing when the social distancing rules will change for indoor events, the committe has decided to make this year’s show will be a virtual one again. Watch this space for more details…
2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
1 15-oz can of pumpkin
1 cup 1% milk
1 Tablespoon fresh lime juice
Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.