September 2010

A very nutritious, tasty seasonal soup made with easily found ingredients. It’s cheap too!
Ingredients:-
One small-medium pumpkin cut into halves or quarters
3 medium onions, 3 large carrots and 3 large potatoes
1 Litre of water or vegetable stock.
Spices, herbs and seasoning to taste.
Cooking instructions:-
Roast a small-medium pumpkin cut into halves or quarters (use a large heavy knife – but be careful!) in the oven at 350 degrees for about 60 minutes.
Take out of oven, allow to cool.
In a stock pot (or your largest casserole pan) boil 1 litre of water, add vegetable stock (or chicken stock if you prefer) to taste. Use no-salt stock if you want to produce a low salt soup.