|Melt the butter on a low heat and then add the onions, cook until partially translucent. |
Make sure to get all the onion covered in the butter.
|Add in all the pumpkin and mix.|
|Add in all the carrot and mix.|
|Put the lid on and let the vegetables soften for about 5 minutes. |
Stir occasionally so as not to let anything stick to the pot.
|Take the pot off the heat and add in the flour.|
|Mix in the flour until you can't see any white.|
|Dissolve 1 tsp of chicken stock into 2 cups of water.|
|try to submerge most of the vegetable matter under the stock.|
|Put back onto the heat and bring to the boil.|
|Once boiling, know the temperature down and|
let it simmer for 20 minutes or until soft .
|After 20 minutes, let it cool down for about 5 minutes and |
then using your blending rod, blend it all together.
|Add milk if you wish and blend until smooth.|