Baby Pumpkin Soup
Suitable for freezing
250g pumpkin, peeled and chopped
2 tablespoons chopped parsley
1/4 teaspoon ground nutmeg
1/2 cup cooked white rice
2 cups water or homemade stock
1. Place all the ingredients in a saucepan.
2. Cover and bring to the boil.
3. Reduce heat.
4. Simmer, covered, for 15-20 minutes, or until tender.
5. Blend until smooth
Variation:
Use 1 cup chopped mixed vegetables in place of the pumpkin for a baby vegetable soup.