Ingredients:

• 1 butternut pumpkin, peeled de-seeded and cubed


• 1 large potato, peeled and cubed


• 1 large carrot, peeled and roughly chopped


• 1 onion, diced


• 2 tbsp olive oil


• 4 tbsp chicken flavoured stock powder


• Salt and pepper

Method:

Heat oil in a pan and fry all vegetables until golden.

Add 2 L boiling water to the pan and stir in stock powder.

Bring to the boil and simmer for 20 minutes until all vegetables are soft.

Using a stick mixer liquefy all the soup until it’s nice and smooth.

Taste and season with salt and pepper accordingly.