Pumpkin soup

Ingredients

(Makes 10 cups)

• 1 tablespoon olive oil
• 2 brown onions, diced
• 1kg pumpkin, cubed (3×3 cm)
• 3 potatoes, cubed (3×3 cm)
• 2 large carrots, cubed (3×3 cm)
• 3 teaspoons reduced salt vegetable stock powder
• 5 cloves garlic, finely chopped or crushed
• 8 cups water (or just enough to cover the vegetables)

Method

1. Sauté the onions and garlic in olive oil until soft.

2. Add all the vegetables and sauté for a couple of minutes.

3. Add water and stock cubes.

4. Cover and bring to the boil.

5. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender.

6. Turn off heat and let cool slightly.

7. Blend until smooth in a blender or with a stick blender.

8. Serve in Styrofoam cups

Variations

For a creamier soup, add reduced fat milk (½ cup milk for every 2 cups of soup) when blending.

Serving Suggestion

Serve with a wholemeal roll.

Nutrition Information