Cinderella's Pumpkin Soup

Posted by Chantel Martiromo
4 ingredients Kids (Simple, healthy, fun in the kitchen) by Kim McCosker, the international bestselling author of 4 ingredients, one pot, one bowl. Published by Atria Smart Book. You can view her website at SimmonandSchuster.com

Anastasia and Drizella will covet this soup too!
Serve 4
1 tablespoon butter
1 leek (white part only), washed and sliced
9 ounces pumpkins or butternut squash, peeled and cut into cubes
2 cups vegetable broth
In a saucepan, melt the butter. Add the leek and sate until soft and lightly golden. Add the pumpkins and cook for 2 minutes. Add the broth and bring to a boil. Reduce to simmer, cover and cook until the pumpkin is tender, about 8 minutes. Allow the soup to cool slightly before poring it into the blender. Blend until nice and smooth.
This soup is equally delicious with additions of corns, garlic, chopped onion and or potato and spices such as ground coriander, cumin and nutmeg.


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