It’s suddenly got really cold here in Sydney, so I’ve had Miss 9 shouting for her favourite pumpkin soup all weekend.
It’s easy to make and the whole family loves it so of course I had to succumb. There are leftovers for lunch tomorrow too so it’s a win win situation for me really!
I can’t stand scrolling and scrolling for recipes on other blogs so I’ll get right to the recipe..
2 cups of veggie stock
1 brown onion – diced
2 garlic cloves – peeled
1 medium size butternut pumpkin – peeled, seeded & diced
2 carrots – peeled & diced
1 small potato – peeled & diced
1 large green apple – cored, peeled & diced
1 tsp dried sage
1/2 tsp salt
1/2 tin coconut milk
Plus boiling water if needed so that all the veggies are just barely covered with liquid.
It’s pretty simple, the majority of the time is spent preparing the veggies but once that’s done, just put everything in a big pot, add enough liquid so that the veg is just covered, bring it to the boil and let it simmer for 20minutes or so until the veg is all softened.
Take it off the heat and blitz it up with a stick blender until it’s lovely and smooth, then it’s ready to eat.
I like to put a dollop of coconut yoghurt on top and a sprinkle of dukkah, but hubby prefers it with just black pepper on top. The Misses like it with some crusty bread to dip in, well, who wouldn’t?!
However you eat it, it’s the perfect thing to warm you up.
Hubby keeps telling me that it’s not really that cold, being from the UK originally I’ve no idea how I coped with the winter weather there… I don’t mind getting wrapped up to keep warm but I really don’t like being cold. I definitely prefer the warmth of summer but I do love winter cooking, especially soups so watch this space for more great soup recipes over the next few months as we move into winter here!
If you try this soup, be sure to let me know!