Ingredients
The following ingredients have 4 Servings
- 500 g potato
- 2 carrot
- 1 onion large
- 1 parsnip small
- 1/2 cup pumpkin
- 1 tsp curry powder
- 30 g margarine
- 4 cups Massel Chicken Style Liquid Stock
- 1/2 tsp salt and pepper
- 1 tsp parsley chopped
- 1 tsp cornflour
Instruction
- Peel vegetables, cut into small pieces.
- Sauté in margarine with curry powder for a few minutes. Do not brown.
- Add stock and cook for 35 minutes until vegetables are soft.
- Puree in blender, or rub through sieve.
- Return to saucepan, bring to boil and thicken slightly with blended cornflour.
- Serve hot, sprinkled with parsley and accompanied with buttered, crusty French stick.
