Simple and easy hardy soup. Great for winters.

Ingredients

4	potatoes
1	large red onion
4	cloves garlic
2	large carrots
1	tbs olive oil
300	g pumpkin
1/2	cup of light sour cream
2	cups chicken stock
1	tbs parsley

Directions

1. Peel and cut pumpk into even cubes
   
   
2. Boil until tender
   
   
3. While the pumpkin is boiling, peel and cut the potatoes into 1cm cubes and cut the onion into large chunks
   
   
4. Warm the oil in a large pan and brown the onion and potato until almost tender
   
   
5. Add the cut carrots and crushed garlic
   
   
6. Stir and cook for 5 minutes, set aside
   
   
7. Drain the pumpkin and blender until tender
   
   
8. Add the pumpkin, potatoe and carrot mixture and chicken stock to a large pot
   
   
9. Simmer slowly for 20 minutes or until all vegetables are tender
   
   
10. Add the cream and stir
    
    
11. Serve with chopped parsley on top and crusty bread.
    
    

Categories

Potatoes, Vegetables, Soup, Eastern European, Saute, Simmer, Slow Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber High in potassium Very high in vitamin A Very high in vitamin C

Bad points High in sodium