Monday, February 21, 2011

Pumpkin Soup

1kg peeled, deseeded organic jap pumpkin

3 organic carrots chopped

2 organic sebago potatoes, washed and chopped

Extra Virgin Cold pressed olive oil

1 organic large onion, peeled, topped and tailed and kept whole

Salt and pepper, to taste

1 litre (4 cups) vegetable or chicken stock

Place all ingredients in a pan and cook over a medium heat until vegetables are softened. Remove from heat and place in batches in blender, whole onion included and blend till smooth (Be careful as at this stage its super hot and can burn)

Serve garnished with parsley

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