Pumpkin Soup

Yields20 Servings

2 tbsp olive oil

1 onion, diced

4 medium sized potatoes, peeled and chopped

2 kg pumpkin, peeled and chopped

2 l vegetable stock (salt-reduced)

1 cup water

Heat the oil in a large soup saucepan on a medium heat. Add onion and cook until soft.

Add the potatoes, pumpkin, stock and water and bring to the boil.

Reduce to medium heat and cook for 30 minutes (or until pumpkin and potatoes are soft), stir occasionally.

Take off heat.

Use a stick blender and blend until smooth.

Add pepper and/or nutmeg to taste and serve.

Nutrition Facts

Serving Size 210g

Servings 20

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.