recipes
Vegetarian pumpkin and carrot soup
Serves: 6
2012-10-29
Ingredients
- 1 kg pumpkin, peeled and chopped
- 500g carrots, chopped
- 200g potatoes, peeled and chopped
- 100g leeks, chopped
- 50g celery, chopped
- 1 litre vegetable stock
- Fresh seasoning
Method
Place all the ingredients together in a large saucepan and cook for about 30minutes. When the vegetables are cooked through and soft, blend the soup to a puree and serve whilst still hot.
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