Steps
- 1
Chop up pumpkin, carrots and potatoes into small cubes.
- 2
Finely dice garlic cloves and onion.
- 3
Place pumpkin, carrot, potato, onion and garlic cloves into a large saucepan with water. Fill with enough water to be just above vegetables.
- 4
Add the stock cubes and a pinch of salt. Boil until all vegetables are soft and liquid has evaporated slightly.
- 5
With a hand held blender, blend the ingredients until you get thick soup consistency and no lumpy vegetables. Add in the butter and stir thoroughly. Now serve with a side of buttered bread.
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