Ingredients:
1 tablespoon olive oil
1 onions, chopped
1 kg pumpkin flesh, chopped ( I use butternut)
1 carrots
3 sprigs fresh rosemary
4 cups chicken stock or 4 cups vegetable stock
3 bay leaves
1 cup skim milk powder
Directions:
In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
Add stock and bay leaves.
Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
Remove any rosemary stalks and bay leaves.
Place a third of the soup in the blender with a third of the skim milk powder and puree.
Pour into a large bowl.
Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
For Vegetarian use vegetable stock.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.