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| Ingredients : Large cooking pot, wooden spoon, blender rod, half a pumpkin (Diced), 2 or 3 carrots (sliced), 1 onion (finely diced), 1 tbsp plain flour, 1 tbsp butter, 1 tsp chicken stock, 3/4 of a cup milk. I usually also put in one zucchini (sliced) except we had none :\ |
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| Melt the butter on a low heat and then add the onions, cook until partially translucent. Make sure to get all the onion covered in the butter. |
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| Add in all the pumpkin and mix. |
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| Add in all the carrot and mix. |
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| Put the lid on and let the vegetables soften for about 5 minutes. Stir occasionally so as not to let anything stick to the pot. |
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| Take the pot off the heat and add in the flour. |
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| Mix in the flour until you can't see any white. |
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| Dissolve 1 tsp of chicken stock into 2 cups of water. |
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| try to submerge most of the vegetable matter under the stock. |
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| Put back onto the heat and bring to the boil. |
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| Once boiling, know the temperature down and let it simmer for 20 minutes or until soft . |
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| After 20 minutes, let it cool down for about 5 minutes and then using your blending rod, blend it all together. |
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| Add milk if you wish and blend until smooth. |
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