Conditions of Use
Recipe Pumpkin Soup
- 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
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.
Article posted May 24, 2011 at 06:59 PM •
comment • Reads 166
see all articles