1 Butternut Pumpkin
2 Carrots
2 Potatoes
5 Teaspoons Continental Chicken Stock Powder
3-4 cups boiling water
30 grams butter
Peel
and cut vegies. Dissolve stock power in water. Place all ingredients in
big saucepan and simmer till vegies are soft.
Puree with blender. Add
butter. Puree a little further and Enjoy.
A few tips: Peel pumpkin with a Tupperware peeler. It is soooo much easier.
Soup also cooks very well in a slow cooker.
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