My Favourite Winter Soup Recipe
I'm going to let you into a little secret... My best recipes have been passed to me. I got this one from Lou about 25 years ago and I still make it.
Try it out this weekend.
Pumpkin Soup
This super easy recipe I have been making for years. Everyone always loves it! It is budget friendly and the recipe can be doubled or tripled depending on how many people you need to cater for. Best thing of all, it's freezer friendly!
Our family loves this in mugs around a firepit or movie, with garlic bread or a cheese toastie. We love the Ariel mug for dipping our breads into. Whilst, the It's a Keeper Travel Mug is perfect for taking your soup with you, with its silicon seal. My friend John says he can fit his soup spoon in his Travel Cup perfectly - so he uses this mug for his morning coffee as well as his lunchtime soup at work.
Ingredients
- 1 butternut pumpkin (or equivalent pumpkin variety in season)
- 1 large brown onion
- 1 heaped tsp crushed garlic (jar) or 2 chopped cloves
- olive oil or butter to saute onions in
- 1 chicken-style stock cube
- pinch sea salt & cracked pepper
- 1/4 tsp Keen's curry powder
- Sour Cream/coconut cream, cracked pepper, chopped herbs, toast or bread to serve
Instructions
- Saute the onions in the oil or butter until translucent and browning.
- Add the garlic and cook for a minute. Remove from the heat.
- Dice the pumpkin (and sweet potato, if using) into about 3cm cubes and add to the pot.
- Fill pot with tap water to about 1cm below the top of the vegetables.
- Add the crumbled stock, curry powder, and seasoning.
- Bring to the boil, then reduce to a simmer for about 20min or until the veggies are soft.
- Roughly mash with a potato masher, then blitz with a stick blender.
Notes
Keeps in the fridge for up to a week.
Freeze in portions.
To make a curried soup, increase curry powder to 1 tsp and add coconut cream and serve with coriander and sliced fresh chilli.
Let me know how you go with this soup :) Jen