Pumpkin Soup is definitely one of life’s comfort foods. Once the weather starts to cool down a beautiful bowl of this hot, creamy soup with crusty white bread is the answer.
The amazing thing about this recipe is that you get the creamy texture without the cream, just a thick and yummy pot of veggies blended into the smoothest, silkiest soup you’ll ever eat.
So there you have it, one big pot, heaps of veggies and 20 minutes of actual preparation time. That’s all you need to make this heavenly bowl of yumminess.
PS. Try and set aside a cup of soup to make this delicious Pumpkin Macaroni and Cheese recipe.
This delicious soup is a pot of health. Served with white crusty bread, it's definitely a must for a cold winter's night.
- 3 Brown Onions, peeled and roughly chopped
- 500 grams Kent Pumpkin, peeled and roughly chopped
- 500 grams Butternut Pumpkin, peeled and roughly chopped
- 1 kg Potatoes, peeled and roughly chopped
- 3 Large Carrots, roughly chopped
- 1.5 litres Vegetable Stock
- 2 tablespoon Salt
- 1 teaspoon White Pepper
- 2 tablespoons Olive Oil
- Cracked Pepper to serve
Coat bottom of large stock pot with olive oil and place over medium heat on stove. Once oil is warm, add onions and saute until glassy.
Add pumpkin, potato and carrots to pot and stir through.
Then add liquid stock, salt and pepper and bring to the boil. Cover pot and reduce to slow simmer for approximately 60 minutes.
Once vegetables are soft, take off heat and allow to cool.
Blend with hand held mixing stick until smooth.
Serve hot with a sprinkling of cracked pepper and warm crusty bread.
You will notice that initially the liquid stock won't entirely cover the vegetables. As the vegetables soften with the cooking process they will sink into the liquid. This recipe allows for a lovely thick soup. If you prefer a thinner consistency, add slightly more stock and increase the seasoning to taste.