Pumpkin & Potato Soup
0.5 pumpkin, deseeded, peeled and chopped
6 potatoes, peeled and chopped
1 onion, peeled and chopped
2 garlic, crushed
1 carrot, peeled and chopped
1.2L reserved water
Method
Boil the pumpkin, carrot and potato in a saucepan till they're mostly cooked. Reserve 1.2L of the water when the vegies are being strained.
Fry the onion and garlic in a large and deep frying pan until browned. Add the pumpkin, carrot and potato and fry until browned.
Insert sufficient stock powder to taste in the reserved water and then tip the contents of the frying pan into the liquid stock.
Bring to boil and simmer for 10 minutes or till vegies are fully cooked.
Blend and serve with a dollop of yoghurt and cracked pepper.
