Pumpkin Puree Soup

• 2 tablespoons QBB

• 160 g carrot, cubed

• 160 g celery leaves, chopped

• 80 g celery, cubed

• 400 g pumpkin, skinned, seeded and cubed

• 2 1/2 litres water

• Salt and ground black pepper to taste

1. 1. Heat QBB, saute carrot, celery leaves and celery in a cooking pot until lightly browned. With low fire, add pumpkin pieces and water, bring to boil until vegetable is tender. Set aside to cool.

2. 2. Blend with blender until it becomes vegetable puree. Pour into the cooking pot and bring to boil, add salt and ground black pepper to taste, serve hot.

Note: You may garnish it with some fresh cream.