Total Time
45mins
Prep 10 mins
Cook 35 mins

I found this in an old copy of Delicious magazine, so simple to do and a great way to sneak extra vegies into the kids..

Ingredients Nutrition

Directions

  1. Heat oil over medium heat, add onion, leek, celery, zucchini and capsicum, cook covered for 10 mins or until softened, stirring occasionally.
  2. Add the pumpkin and cook, uncovered, for 5 mins or until soft, mushy & mixed in with other vegetables.
  3. Add the tomatoes, season with salt & pepper and bring to the boil.
  4. Simmer over low heat for 25-30 mins, stirring occasionally, thern remove from heat & puree until smooth.
  5. Add salt & pepper to taste and a little water if necessary.
Most Helpful

5 5

Useful and versatile sauce - now in the freezer !! I will use this on pasta further down the track. I used my home grown tomatoes instead of canned and only put a weeny bit of pumpkin in due to personal preference.