Ingredients
- 350 g pumpkin or 350 g pumpkin puree
- 4 medium onions
- chopped
- 3 carrots
- sliced
- 1 leek
- sliced
- 3 medium potatoes
- diced
- 2 teaspoons garlic powder
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 2 vegetable bouillon cubes
- 2 liters water
- 2 tablespoons olive oil
- 1 pinch nutmeg
Instructions
- Fry the onions in the olive oil for five minutes, then add the leeks and carrot, and potatoes and fry for further 5 minutes.
- Add the garlic powder, herbs, stock cubes and season with salt and pepper.
- Add the pumpkin and water; stir well and simmer for 30 minutes until the carrots are soft.
- Blend or leave chunky and serve with alrpo soya cream and chunky bread.
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