Roasted Pumpkin Soup - Stir it up Magazine
Place the butter into a medium-sized pan. When melted, add the carrots and onion and fry until golden brown.
Ingredients
- g pumpkin, peeled and diced
- g Country Range Vegetable Bouillon (made up)
- g carrots, peeled and finely chopped
- g Country Range Butter
- g Country Range Plain Flour
- g small onion, peeled and chopped salt and pepper to taste
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