500g pumpkin, peeled
2 onions
1 carrot
1 litre chicken stock
Salt and pepper
1/4 tsp nutmeg

Method:

1. Wash your hands well.
2. Cut the pumpkin into large chunks.  Peel and dice the onion and the carrots.  Put all of the vegetables into a large saucepan and pour over the chicken stock.  Add the salt, pepper and nutmeg.
3. Bring the liquid to the boil, reduce heat and simmer for between 20 and 30 minutes or until the pumpkin is soft.
4. Remove the saucepan from the heat.  Allow it to cool slightly and then use stick blender to puree the vegetables and liquid until it is a smooth consistency.
5. Return to the heat and warm through just a little before serving.
6. Serve with a scattering of chopped parsley or chives over the top.

SMARTY TIP:  This pumpkin soup doesn’t have cream or milk so is low fat but still delicious.  It is fantastic for freezing and is easily defrosted in the microwave.

Eat Often