Satisfying, Delicious And Nutritious Pumpkin Soup
Pumpkin Soup is a very satisfying soup recipe to make at home, it is both very delicious as well as nutritious. I’ve taken this soup along to many of our school fundraisers and always I get a phone call from another mother asking me for the recipe. I’m always amazed – its really just a simple and basic pumpkin soup. You will find it particularly satisfying on a cold winter’s day to curl up with a creamy bowl of pumpkin soup and some crusty bread. Enjoy!
- If you have kids, ask them to peel and cut up the pumpkins into smaller pieces. Otherwise, arm yourself with a big sharp knife and peel and chop pumpkin.
- Place all the pumpkin bits in to the pot, add a good chunk of butter, a good lot of garlic peeled and sliced finely and just cook the pumpkin in the pot so that the butter just softens the edges of the pumpkin pieces.
- Some cooks like to include diced onion – I prefer not to. Then, cover the pumpkin with some hot water and bring it all to the boil.
- Add a couple of chicken or vegetable stock cubes.
- Once its all the pumpkin is soft and mushy, put the small electric hand blender in the pot to puree it.
- Thicken by adding milk, or cream, or coconut cream to your desired consistency.
- You can also thicken
- Our kids like it really thick, but when we’re taking it to a school function, I notice others are adding more water to make it stretch further.
- Add a teaspoon of sea salt.
- Serve with freshly chopped curly leaf or Italian parsley or nutmeg and sour cream.