2 carrots
4 celery stalks
1 large onion
250 ml banana squash 1 cup
250 ml pumpkin puree 1 cup
500 ml sweet potatoes 2 cup
25 ml oil 2 tbsp
1.5 L chicken stock 6 cup
2 ml garlic, minced 1/2 tsp
250 ml 33% cream 1 cup
cinnamon, salt & pepper
parsley, chopped
Chop carrots, celery, onion, squash and sweet potatoes into small pieces. In a large pan; heat oil; add garlic. Add vegetables; saute until tender over medium heat stirring constantly. Add chicken stock and pumpkin puree to sauce. Bring to simmer; add cream and seasonings to taste. Garnish with chopped parsley.
Serves 4