Ingredients :
1/2 kg of pumpkin and butternut squash
Salt
Butter
Parsley
Procedures :
1.Wash the pumpkin and butternut squash.
2.Peel off the outer layer.
3.Dice them in small squares.
4. Put the pumpkin and butternut in a pressure cooker with water. Add a tablespoon butter and salt to the vegetables.
5. As the whistle blows and the vegetables are tender, separate the water and the vegetables in two different bowls.
6. Add the vegetable stock slowly with the vegetables. Use a hand mixer to mix the pumpkin and butternut squash till the soup is ready.
N.B For a more fluid soup, more vegetable stock will be needed. For a thick and creamy consistency of soup, less vegetable stock is needed.
7. Spread with parsley herbs on top of the soup.
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