Pumpkin & Potato Soup

This little beauty which I found on the internet somewhere is fun to make and full of deep flavour.  It makes a big pot that'll serve up to 8 people.  Great as an entree for a large dinner party.

Ingredients

0.5 pumpkin, deseeded, peeled and chopped
6 potatoes, peeled and chopped
1 onion, peeled and chopped
2 garlic, crushed and chopped
1 carrot, peeled and chopped
2 sticks celery, trimmed and chopped
1.2L reserved water
1 teaspoon salt

Method

In a saucepan add salt, pumpkin, carrot, celery and potato.  Boil until they're mostly cooked. Reserve 1.2L of the water when the vegies are being strained.

Fry the onion and garlic in a large and deep frying pan until browned. Add the vegies to the pan and fry until browned.

Insert sufficient stock powder to taste in the reserved water and then tip the contents of the frying pan into the liquid stock.

Bring to boil and simmer for 10 minutes or till vegies are fully cooked.

Blend and serve with a dollop of yoghurt and cracked pepper.  Sprinkle with parsley (optional).