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

  1. Peel and cut all vegetables (roughly chopped). Put all vegetables into stock pot
  2. Add 3 stock cubes
  3. Cover with water and boil until soft
  4. 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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