Pumpkin Soup

Using kabocha or butternut squash

Kabocha / Butternut Squash

Ingredients

• Squash 1/2 to 1

• Onion 1

• Potate a few

• Carrot a few

• Celery (optional) some

• Bay leaf 1

• Consomme or soup stock

• Salt & pepper

• White wine (optional)

Directions

1. Cut up the vegetables in a large pieces

2. Sautee briefly

3. Add water (enough to cover the ingredients), a bay leaf and boil, then simmer

4. Add flavor (salt, pepper, soup stock, wine ....)

5. Remove the bay leaf, and blend everything in a mixer

Notes

• Kabocha or butternut squash work best

• Can be stored frozen in a ziplock

• Goes with some curry powder (add a little at the end)