Yum! With the weather getting cooler and the daylight hours running out quicker, there is nothing more satisfying than a cup of pumpkin soup! Like always, my recipes are a bit of a guide and measurements aren't exact. Have a play around with flavours and your own style of cooking to best suit you!
- 1x Onion chopped
- 1 Tablespoon of Garlic
- 1x Butternut Pumpkin peeled + chopped
- 3x Carrots chopped
- 1x Sweet Potato peeled + chopped
- 3x Potatoes chopped
- Vegetable stock powder (I use Vegeta)
- Water
- Salt + Pepper
- Nutmeg
In a stockpot, saute the chopped onion and garlic in a drizzle of olive oil. Once softened, add in your chopped vegetables and give a quick stir to coat the vegetables in the onion and garlic mixture.
Cover the vegetables with water. Dependent on how big your veggies were and how much water you added, add the desired amount of vegetable stock powder (likely to range between 1 teaspoon - 1 tablespoon).
Let the veggies simmer away until softened.
Once the veggies are soft and starting to break down, puree/blitz the soup and season with salt, pepper and my personal favourite, a sprinkle of nutmeg!
Enjoy! x
