So simple and so easy.
Ingredients (serves 4)
- 1 Med pumpkin
- 1 Onion chopped or diced
- 1 Sweet potato
- 1 Carrot
- 3 Vegetable stock cubes
Method
- Peel and cut all vegetables (roughly chopped). Put all vegetables into stock pot
- Add 3 stock cubes
- Cover with water and boil until soft
- Once pot has cooled use a stick mixer to blend.
Notes
This pumpkin soup can be frozen. Serve with a dollop of low fat sour cream if desired or garlic bread.
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