Michelle’s Pumpkin Soup
Recipe supplied by: Michelle Gibbons
Ingredients
- 3/4 Jap / Butternut pumpkin
- 4 sticks celery
- 1 small sweet potato
- 2 carrots
- 1 red capsicum
- 4 small onions
- 2-3 yellow squash
- 2-3 large cloves garlic
- 2-3 Tablespoons powdered chicken stock
- Salt and pepper to taste
- 1 ltr liquid chicken stock
- 1/2 ltr liquid vege stock
- Cream
Method
- Chop all veges and place in a large boiler
- Cover with liquid stock
- Add salt & pepper and powdered stock
- Bring to boil
- Simmer until all veges are soft
- Blend all ingredients to a smooth consistency
- Stir through cream before serving
- Can cook in slow cooker for 5-6 hours
Cooking Tips & Tricks
To serve
- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 12.12.2015
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