Pumpkin soup


1 pumpkin or butternut squash (more or less 1 kg)
1 courgette
1 ripe tomato
1 large carrot
1 large onion
3 or 4 garlic cloves
a bunch of fresh parsley 
extra virgin olive oil
salt to taste
1 vegetable stock cube (optional)


Peel the pumpkin, carrot and onion.
Cut all vegetables into cubes and add to a large pot of water with salt (to taste) and/or the vegetable stock cube.
Add the garlic cloves and parsley.
Bring to boil, then when it’s all cooked (pierce with fork to check), blend it til a smooth puree.
Add water if too thick, a strand of extra virgin olive oil and allow to boil again on low heat for a few more minutes.
Check for salt. Serve hot.
Optional: sprinkle with diced parsley when ready to serve.


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