Ingredients
1 butternut pumpkin
peeled de-seeded and cubed
1 large potato
peeled and cubed
1 large carrot
peeled and roughly chopped
1 onion
diced
2 tbsp olive oil
¼ cup chicken flavoured stock cubes
Salt and pepper
Equipment
- 1 pan
- 1 stick mixer
Instructions
- Heat oil in a pan and fry all vegetables until golden.
- Add 2 litres of boiling water to the pan and stir in stock cubes.
- Bring to the boil and simmer for 20 minutes until all vegetables are soft.
- Using a stick mixer liquefy all the soup until it's nice and smooth.
- Taste and season with salt and pepper accordingly.
Notes
Tip
This is a simple but tasty recipe that even the children can have a go at and still get a good result.
Tip
I fry the vegetables first as it is a great way to deepen the flavour by activating the natural sugars.
Variation
You can experiment with this recipe by adding different flavours such as a red curry paste for a Thai flavour.
