Pumpkin Soup
Pumpkin Soup is so simple, only uses a few ingredients and tastes divine.
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Servings: 6 people
Calories: 333kcal
Equipment
- 1 Large pot or Dutch oven with lid
- 1 Chopping Board
- 1 Stick blender
Ingredients
- 1 tbsp Olive oil
- 1 Brown onion finely chopped
- 2 Garlic cloves minced
- 2 kg Butternut pumpkin cut into 5cm cubes
- 1 Potato cut into 5cm cubes
- 2 litres Chicken stock sub with vegetable stock for vegetarian option
- 1 tbsp Pepper
- 1 tbsp Salt
To Serve
- 1 tsp Cream or sour sream optional
- 1 tsp Grated parmesan optional
- 1 tsp Dried chilli flakes optional
Instructions
- Heat your pot to medium heat and add olive oil.
- Add onion to the pot and fry for a couple of minutes until they become opaque.
- Add garlic and fry for an additional minute.
- Pop pumpkin and potato in the pot and fry for 2 minutes using a wooden spoon to ensure pumpkin and potato are coated with oil.
- Add stock to the pot along with pepper and salt and bring to the boil.
- Turn the heat down, cover the pot with a lid and simmer for 30 minutes.
- When 30 minutes is up, turn the heat off and remove the lid, allow to cool for 10 minutes.
- To check if pumpkin is ready pierce a piece with a butter knife, its should slide through without any resistance.
- Use a stick blender to blend your soup until there is lumps and the texture of your soup is smooth and velvety.
- Divide into bowls and top with optional toppings, we like a tsp of cream or sour cream, a tsp of grated parmesan and a sprinkle of dried chilli flakes.
- Serve with warm crusty bread and butter.
Video
Nutrition
Calories: 333kcal | Carbohydrates: 59g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 2845mg | Potassium: 1717mg | Fiber: 8g | Sugar: 14g | Vitamin A: 35551IU | Vitamin C: 79mg | Calcium: 190mg | Iron: 3mg