4-5 pound Pumpkin and 4 carrots, broken down into 1” cubes
8 cups water
Salt and pepper to taste
Lemon zest and juice, to garnish
Heat a large heavy-based pot over medium-high heat; add Golden Butter and Poultry Blends with Benefits.
When the butter has melted, add the onion, carrots, celery, ginger, and ⅓ cup parsley, stirring to coat everything in the seasonings. Sauté for 8-10 minutes, or until the onion is translucent and the vegetables are just starting to brown.
Add the extra vegetables and water. Bring the mixture up to a boil, then reduce to a simmer and cook gently for 45 minutes.
Use an immersion blender to blitz the soup, then season to taste with salt and pepper.
Garnish with a little lemon juice, lemon zest, and the reserved chopped parsley.