Pumpkin soup

Ingredients for i never know but it freezes well if you have some left over

1 large or medium pumpkin, or 1 butternut squah, or a couple of smaller pumpkins (or mix and match they are all good, butternut squh makes the soup sweeter, other pumpkins a little more bitter)
2 large carrots
2 large onions
2 knorr stock pots (or equivalent)
1 litre of water

50 min · Easy

Directions

1. peel and deseed pumpkin or squash

2. wash carrots

3. peel onion

4. chop all vegtables roughly (trying to keep to roughly the same size but it doesn't really matter, the carrots take the logest to get soft enough)

5. add wtare to a large pan, add stock cubes to boiling water and dissolve

6. add allvegetabes and cover an cook until soft (time will vary depending on size of cut, small cut will take 10 - 15 mins large cut will take 30 - 40 mins.)

7. remove from heat and allow to cool a little

8. liquidify the vegetables to make a puree type consistancy. if a little thick add a little hot water, if too thin boil off some of the water.

9. reheat and season to taste

10. add a swirl of cream to each bowl, or serve with sour cream on the table, my other half likes freshly grated nutmeg

11. serve with fresh crusty bread (gluten free oe wheaty)

starters, butternut squash, carrot, gluten free, onion, pumpkin soup, squash November 15, 2011 13:35