1 butternut pumpkin, peeled de-seeded and cubed
1 large potato, peeled and cubed
1 large carrot, peeled and roughly chopped
1 onion, diced
2 table-spoon olive oil
4 table-spoon chicken flavored stock powder
Salt and pepper
Then, Heat oil in a pan and fry all vegetables until golden. Add 2 L boiling water to the pan and stir in stock powder.
Bring to the boil and simmer for 20 minutes until all vegetables are soft. Using a stick mixer liquefy all the soup until it’s nice and smooth. Taste and season with salt and pepper.