Ingredients
- 250g pumpkin, peeled and cut into small chunks
- Halfhead of cauliflower, cut into florets
- 1 zucchini, chopped
- 1 large onion, diced
- 2 large potatoes, peeled and diced
- 6 cups chicken stock
- 1/2 cup low fat evaporated milk
Method
- Combine pumpkin, cauliflower, zucchini, onion, potato and stock in a large pot
- Cover and cook over gentle heat for 15 minutes or until vegetables are tender
- Remove from heat and puree in a blender until smooth
- Stir through milk
Notes
Serving Suggestion Serve with crusty bread
Serves 6
Preparation time 10 min
Cooking time 15 min
