Belinda Moore

This is how I make my pumpkin soup these days…

1 whole large Jap pumpkin

3 large potatoes, peeled

2 large brown onions, peeled & quartered

few large cloves garlic, peeled

Massel Vegetable Stock Powder

oil

pepper

Roast pumpkin, onion and garlic in a little olive oil until browned. Boil potatoes, diced, in about 3L of water with 2 tbspn stock powder. When potatoes are soft, pour in roasted vegetables and boil for a further 10 mintues. Blend with stick mixer. Add freshly ground black pepper. If soup is too thick (depends on the pumpkin), add a splash of milk. Serve with bread. Freezes well.