Pumpkin Soup
- Pumpkin 300 g
- Onion 1 sm
- Carrot 2 med
- Celery 100 g
- Vegetable stock 1 pce
- Water 700 ml
- Salt 2 tsp
- Parsley 1 hfl
- Potato 2 sm
- Cream 50 ml
Step 1
Chop the onion, carrots, celery, and potato into bite-sized chunks. Remove the skin and the seeds of the pumpkin and chop it also into bite-sized chunks.
Step 2
Take a slow cooker and add every ingredient into it including the vegetable stock cube, salt and water. Place the lid on and cook everything together on high heat for 2 hours. Alternatively, if you don't have a slow cooker you can use a large saucepan with a thick bottom and cook on low for 2 hours or until the fork can easily go through the pumpkin.
Step 3
Once the pumpkins are soft add in the cream and the fresh parsley. By using a hand blender blend the soup smooth. Serve it with brown soda bread. See recipe for brown soda bread.