Vegetable Blender Soup - cooking recipe

Ingredients

2 cups baby carrots
1 1/2 cups tomatoes (cut up)
1/4 cup zucchini
1/4 cup onion
1 (14 1/2 ounce) can pumpkin
1 cup beef stock
1 chicken bouillon cube
1 cup water
pepper
1 tablespoon fresh basil
1 tablespoon fresh cilantro
1/2 cup cheese (optional)

Preparation

Add all ingredients except pumpkin and cheese into saucepan, stirring occasionally until carrots are tender.
Add pumpkin and blend with hand-held immersion blender. Do not put in a regular closed blender to prevent burns!
Add water if needed.
Blend until smooth and return to heat, add cheese and stir often for 10 minutes or until hot.