Recipes+
Ingredients
Corn soup
Pumpkin hashbrowns
Method
Corn soup
1.Combine stock, creamed corn, corn kernels, soy and ginger in a large saucepan. Bring to the boil over moderately high heat. Reduce heat; simmer uncovered for 5 minutes.
2.Stir in ham and onion. Ladle into bowls. Serve with hashbrowns.
Pumpkin hashbrowns
3.Combine pumpkin, egg and flour in a large bowl; season with salt and pepper
4.Heat half the oil and butter in a large frying pan over moderate heat. For each hashbrown, spoon 1/3 cup of mixture into pan and flatten slightly.
5.Cook hashbrowns, 6 at a time, for 3-4 minutes on each side or until golden and crisp. Drain on paper towels. Reheat pan and heat remaining oil and butter between batches.
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