Baby Pumpkin Soup

Baby Pumpkin Soup

Suitable for freezing

250g pumpkin, peeled and chopped
2 tablespoons chopped parsley
1/4 teaspoon ground nutmeg
1/2 cup cooked white rice
2 cups water or homemade stock

1. Place all the ingredients in a saucepan.
2. Cover and bring to the boil.
3. Reduce heat.
4. Simmer, covered, for 15-20 minutes, or until tender.
5. Blend until smooth

Variation:
Use 1 cup chopped mixed vegetables in place of the pumpkin for a baby vegetable soup.

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