back to notes

Pumpkin soup

1 large butternut pumpkin, peeled and chopped
1 potato, peeled and chopped
1 onion, peeled and diced
2 L stock (I used 1.5 L boiling water, 2 pks chicken stock concentrate and 2 cup homemade veggie stock}
1 cup milk
dash paprika
salt and pepper

Simmer veg in water and stock until tender (approx 30 min).

Cool slightly then puree with stick blender.

Add milk, paprika and seasoning to taste. Reheat.

Makes 1.5-2 L of soup

Reflections: good, but more milk could be nice. May need less water to compensate.