Butternut Pumpkin and Potato Soup

Today while I was looking for something different to eat for lunch, I remembered that I had a butternut pumpkin in the fridge - hmmmm, I thought, even though the weather is really hot out there, I felt like pumpkin soup. So I started to boil up the pumpkin when I then remembered that I had a potato and some shallots in there as well. so this is what I came up with this recipe for -
Butternut Pumpkin and Potato Soup

Ingredients:
1/2 large Butternut Pumpkin (Squash)
2 Large Potatoes
1 Bunch of Shallots (AKA eshallots or spring onions)
2 Beef Stock Cubes (Vegans use vegetable stock cubes)
Cold water (just enough to cover the pumpkin at first)
Salt & Pepper to season
Boiled water (to just cover potato after they've been added)

Directions:
1.Peel and chop Pumpkin into about 1" cubes.
2. Put into a large saucepan, just cover pumpkin with cold water.
3. Bring to boil over medium to high heat
4. While the pumpkin is coming to the boil, peel and chop potatoes to about the same size.
5. Add to pot with pumpkin.
6. Wash shallots and chop into small pieces, add to the pot along with stock cubes and add boiling water to just cover all ingredients.
7. When the potato is tender, drain, (set aside the stock) - return to veges to the pot.
8. With a hand blender, mash up veges until smooth, gradually adding the stock back in to desired consistency.
9. Serve with garlic bread or toast
Makes 4 large serves

My name is Urzay G - If you're interested in the "Becoming Vegetarian" get my eBook here at http://goinveggie.com

I also enjoy serving as many Fresh Roasted Coffee varieties as I can - and - drinking them myself. Taking photos is also something I'm interested in