Jeanette's pumpkin soup

Ingredients

½ pumpkin

1 carrot

1 potato, parsnip, turnip

2 sprigs spring onion

1 tomato

Parsley (a cupful)

Vegetable stock & water

Bacon

Onion

Milk

Instructions

1. Boil pumpkin, carrot, potato, parsnip, turnip, and 2 sprigs of spring onion with enough water & vegetable stock (I use veg. stock only) until vegetables are tender.


2. Then, transfer vegetables to a bowl.


3. Add some butter in a saucepan, dice bacon & onion, sauté.


4. Add bacon & onion to soup, whiz all together.


5. You can add a little milk & heat through before serving.