500g (About 4 cups) butternut pumpkin diced 2 onions diced 1 large sliced carrot 2 teaspoons chicken stock powder ½ teaspoon nutmeg Salt and pepper to taste
Method
1. In a large saucepan cover all ingredients with water. 2. Bring to boil, then reduce heat, simmer covered for 20-25 minutes or until vegetables are soft when tested. 3. Puree soup in a food processor, add salt and pepper to taste.
Nutritional Information
Per Serving: Calories: Fat: Carbohydrates: Fibre: Protein: