Orange Vegetable Soup

Remove skin, seeds and spongy bit of Pumpkin, cut into chunky pieces. Onions and Potatoes are also prepared into chunky pieces. Never cut vegetables into small pieces, but cut Carrot into fairly thin slices, about 2-3mm thin.

Place all vegetables and Bay Leaf in a large sauce pan or pot, add stock, bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.

*Note: Tomato skin will come off while cooking, remove them and discard.

Using a stick blender, make it smooth. If the soup is too thick, add some water to thin it. Season with Salt & Pepper. Enjoy with nice crusty bread.