Pumpkin Soup
Ingredients
- 500g Japanese pumpkin, diced
- 2 carrot, finely diced
- 500g Queensland blue pumpkin, diced
- 1 onion, finely chopped
- 500g Butternut pumpkin, diced
- 1 celery stick, finely sliced
- 1 leek, white part only, finely sliced
- 1 clove of garlic, crushed
- 4 large potatoes, peeled and diced
- 1 litre boiling water
Method
In a large saucepan add boiling water, leek, onion, garlic, leek carrot and celery. Cover and cook for 20 minutes or until the vegetables are soft.
Add the pumpkin and potato, bring to the boil. Turn the heat to low cover and simmer for 30 minutes or until pumpkin and potato are soft.
Remove from the heat and allow to cool slightly, season with salt and pepper.
Blend until smooth and serve.
Top tip: To make it easier for young children to feed themselves serve the soup with rice.