This pumpkin and veggie soup makes a very healthy and quick meal, suitable for lunch or a light dinner.
Ingredients (serves 4)
- 1 pumpkin
- 3 potatoes
- 3 carrots
- 1 onion
- 1 sweet potato
- 50ml cream
- 3 Tbsp butter
- 1 cup of milk
Method
- Cut up all veggies and boil until very soft.
- Drain the veggies but keep a cup of the cooking water aside.
- Use a stick mix blender to blend the veggies, add butter and milk you may need to add a bit of the cooking water to get the consistency you like. Serve with a swirl of cream on top.
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