The Kitchen

Sarah’s Pumpkin Soup

Ingredients:

 

olive oil

1 onion

1 pumpkin scooped out, seeds included and as much flesh as you can get

2 medium potatoes peeled and diced

1 lite water

2 chicken Knorr stock cubes

 

Method:

sauté your onion

add pumpkin and potato and stir well

add chopped stock cube, still well

and water slowly bringing to the boil, turn down and simmer for 20 mins

blend and serve with black pepper and crunchy bread

 

Sarah has added the bread to give the meal a bit of texture – works better with the band and suitable for all surgeries once you are on normal diet

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