If you enjoy this you may want to try:

How to:

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb / Fat conscious / Heart friendly
Category:	Vegetarian / Kid-friendly
Prep time:	15 minutes
Cooking time:	30 minutes
Ingredients: 1 organic onion, chopped 2 T organic olive oil 1 x 500 g punnet ready-to-use organic-pumpkin chunks 4 cobs organic corn 4 cups organic-vegetable stock 4 T organic cream sea salt and freshly ground black pepper, to taste organic Cheddar, grated, for serving
Cooking instructions: Gently cook the onion in the heated oil, until limp but still pale. Stir in the garlic then add the pumpkin. Cover then gently cook for 5 to 10 minutes. Slice the corn kernels off the cobs and discard the silk. To the pot, add three quarters of the corn kernels as well as the stock. Half cover then simmer for 20 minutes, or until the pumpkin is tender. Meanwhile, roughly blend the remaining corn with the cream. Blend the soup until smooth then check seasoning. Reheat if necessary. Spoon over the corn-and-cream mixture and serve with grated Cheddar. Cook’s tip: Serve with organic digestive biscuits or organic cheese-and-walnut bites. Per serving: 1238.1kJ, 7.7g protein, 18.8g fat, 23.7g carbs TASTE’s take: Fresh organic chicken and vegetable stocks form the basis of these robust one-pot winter soups and broths.
Wine: Waverley Hills Organic Sémillon- Sauvignon Blanc 2007