Pumpkin (large)                          1 nos
Potatoes (medium)                     3-4 nos
Carrots                                        1 bag (500g)

Butter                       100g
Bouillon cubes          2 nos
or
Liquid bouillon          30 ml

1. Clean carrots and potatoes (shave away skin), and dice into thumb sizes pieces
2. Cut the pumpkin into wedges following its ribs
3. Remove the inside matter and seeds
4. Cut into 3-4cm pieces (larger than the potato and carrots)
5. Cut away the pumpkin skin
6. Put all cut pieces into a large pot, filled with enough water to cover all the pieces, but not more
7. Bring to a boil, then simmer 10-15mins
8. Turn off heat and let cool for 30mins
9. Ladle pieces and the water into a blender, filling the blender no more than 2/3 full
10. Blend until puree
11. Transfer to a holding bowl
12. Repeat Steps 9-11 until all is blended
13. Return all blended material to the original pot and bring to a soft boil
14. Shave bullion cubes and put into the pot, or dump in liquid bouillon
15. Soften butter in microwave if needed, then put in the pot and stir well with a large ladle
16. Sample taste with a clean spoon. Add salt, butter if more desired.
17. Serve with some pumpkin seeds, raisins or cranberries on top for color, taste, and presentation
18. Dust with cinnamon if desired for taste
19. Left overs can be stored in clean containers and refrigerated for up to a week