Pumpkin & Vegetable Soup

Ingredients

Serves: 4

1 pumpkin (approx 1.2kg)
30g butter
1 onion, finely diced
4 potatoes, peeled and diced
2 carrots, peeled and diced
3 cups (750ml) water
1 pinch salt and freshly ground black pepper, to taste
3 tablespoons stock powder
150ml creme fraiche

Preparation

Prep:20  mins | Cook:50  mins
1.
Quarter the pumpkin then remove the seeds and the fibres. Cut the pumpkin quarters into slices, remove the peel and dice the flesh.
2.
Heat some butter in a large saucepan and fry the onion until translucent. Add the potatoes, carrots and water then bring to the boil. Lightly salt, cover and simmer on a low heat for 40 minutes.
3.
Puree with a hand blender and season with stock powder and pepper. Stir in the creme fraiche to serve.