- 2.2 L water
- 250 g onion chopped
- 150 g leek (use only the white) chopped
- 150 g carrots
- 1 kg pumpkin flesh
- 2 teaspoon curry powder
- 50 g vegetable stocking
- 2 tablespoon olive oil
Heat 2 tbsp olive oil in a large pot, then gently cook the chopped onions and for 5 mins, until soft but not coloured.
Add 1kg peeled, deseeded and chopped pumpkin or squash and the carrots to the pot
Add 2,2 L water and the veggie stock
Bring to the boil, then simmer for 30 mins until the squash is very soft.
Then purée with a hand blender.
For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.