- 2 tbsp oil
- 1 onion, peeled and chopped
- 2 carrots & potatoes, washed and chopped
- 3 stalks celery, including leaves, chopped
- 1-2 cups peeled and chopped pumpkin
- 6 cups vegetable stock
- Freshly ground black pepper, to taste
Heat oil in a heavy-based saucepan and stir fry onion and carrot for 3-4 minutes.
Add remaining vegetables and stir fry for 4-5 minutes.
Add stock and simmer gently for 15 minutes or until vegetables are tender.
Add pepper, serve and enjoy with warm crusty bread.