Pumpkin Soup
(from zahor’s recipe box)
This is one of my favourite recipes as it is so easy to make but tastes absolutely delicious.
I have borrowed my grandmother’s recipe, as it has long been the formula for my favourite soup. She swears that the secret to this soup is in the stock; this is where my affinity for ‘OSEM’ bullion cubes began.
This is also a breeze to cook, as you can see there is no sweating of the onions or frying the veggies. It all goes into the pot at once and you’re off, just check it and give it a stir once in a while.
Source: Nana
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Soup
Ingredients
- 3 cups butternut pumpkin, peeled and cubed
- 1 carrot, peeled and cubed
- 1 zucchini, peeled and cubed
- 1 onion, peeled and quartered
- 675ml stock (chicken, vegetable or bullion)
- Salt
- Pepper
Directions
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Place all ingredients into a pot, if the vegetables are not covered by the stock add water to cover.
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Bring to the boil and simmer at a moderate heat, partially covered until the carrots are tender, this should take about 30 minutes.
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Blend until smooth with a bamix or vitamizer and then add salt and pepper to taste.
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Garnish can be a basil leaf, sour cream or simply some toasted crusty bread.