700gbutternut pumpkinpeeled and cut into 25g cubes
220gcarrotcut into 8 pieces
220gpotatocut into 8 pieces
700gwater
1 ½tablespoonMassel vegetarian chicken stock
Instructions
Add garlic and peppercorns to TM bowl. Chop 2 sec/Speed 9.
20 g garlic, 5 black peppercorns
Scrape down the bowl.
Add butter to the TM bowl. Cook 5min/Varoma/Speed 1 (MC OUT)
2 tablespoon butter
Add carrot, potato, pumpkin, water and chicken stock to the bowl.
700 g butternut pumpkin, 220 g carrot, 220 g potato, 700 g water, 1 ½ tablespoon Massel vegetarian chicken stock
Cook 20 min/Varoma/Speed 2
Remove the MC. Cook 20 min/Varoma/Speed 1 (add the splatter gaurd or internal steam basket to the lid to prevent splatters.)
Return the MC to the lid.
Blend the soup 1min/speed 5 slowly turn the selector to increase the speed until speed 9 is reached.
Serve the soup with a swirl of cream if desired or some garlic croutons.
Notes
Note:I have used Massel Chicken stock powder in the recipe as it gives a extra hit of flavour to the soup. This brand of chicken stock is plant based and suitable for vegetarian and vegan diets.