Well it is the season for it and pumpkins are a plenty so I simply had to share this delicious lip-smackingly good pumpkin soup recipe I recently whipped up. It is as easy as pie, in fact easier! Also really quick to make so perfect for lunch on a cold day. Or any day for that matter! Yummy 😋
Ingredients –
2 tbsp olive oil
2 onions finely chopped
1kg pumpkin chopped into chunks
700ml vegetable stock or chicken stock
Directions –
1. Add the olive oil to a large saucepan and heat, the add the onions and cook until soft.
2. Add the chopped pumpkin and cook for 10 minutes while stirring regularly until soft – around 10 minutes.
3. Once the pumpkin is quite soft and golden, add the stock. Add some salt and pepper for seasoning. I use cracked black pepper and Himalayan salt.
4. Bring to the boil. Simmer for 10 minutes until soft. Once ready, remove from the heat.
5. Use a hand blender or transfer to a blender to blend into a creamy soup or eat it chunky, whichever you desire.
6. Freeze any leftovers or keep for the next day. Can be garnished with croutons or roasted pumpkin seeds.
7. Enjoy! It is very filling so you may not need bread but crispy garlic bread is ideal as a partner for this soup 😊
Hope you enjoy it as much as I do and don’t forget to share this recipe if you love it!
It is a firm favourite in our house and the whole family eats it so there’s never any leftovers once we are all here. In rare occasions, when there are leftovers, I love it because I make a batch and we can have it two days in a row. It is really handy and cheap to feed everyone. There are no complaints at home when I serve this classic home cooked favourite!
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