This is how I make “cold buster” pumpkin soup

I coined the name of this soup based on the extra vitamin C which helps you recover

 if you have a cold or flu.  

Here’s how. 

Get a pumpkin.  Cut it into similar sized pieces.  

Add a chopped onion or leek

Add a chopped carrot

Add a chopped zucchini or two

Boil in some stock.  I prefer massel brand as it’s not as salty.  Don’t skimp by using powdered stock it is very hard not to ruin your soup with powdered stock as it’s often salty and seems to go from barely a taste to salt city in half a shake. 
Boil it all up until it’s all soft.  Puree with a stick blender. 

That’s it. 

Yummy served with dollops of sour cream and crusty Italian bread. Tastes even yummier the next day reheated. 


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