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Pumpkin Soup

A hearty seasonal soup to keep you warm during the autumn months!

Ingredients

  • 2 tbsp olive oil
  • 2 onions finely chopped
  • 2 sticks of celery finely chopped
  • 2 carrots peeled and finely chopped
  • 2 cloves of garlic crushed
  • 1 kg pumpkin peeled, deseeded and chopped roughly into 2cm dice
  • 1 litre of chicken stock or enough to cover the pumpkin in the pot
  • 400 ml coconut milk or double cream
  • 1 small bunch parsley chopped
  • Salt and pepper to taste

Instructions

  • Bring the chicken stock to a simmer.
  • Heat the oil in a large pan and sauté the onions, celery and carrots for about 10 - 12 minutes until soft.
  • Add the garlic and stir for a minute then add the pumpkin and stir thoroughly so that the pumpkin is covered with the onion mixture.
  • Add enough stock to cover the pumpkin in the pan and bring to the boil, then simmer for 20 minutes or until the pumpkin can be crushed easily with a fork.
  • Blend the soup with a stick blender.
  • Add the coconut milk or double cream, and the parsley and simmer gently for 5 minutes, then serve with some crusty bread.

Notes

  1. Use the microwave to heat the chicken stock in Step 1.
  2. If you prefer a runnier consistency, add more chicken stock after you have added the coconut cream/double cream in Step 6.
  3. Use vegetable stock to make this vegan/vegetarian.
  4. Make a double batch and store in the freezer to enjoy later.