Even though we don't get typical 'winter' weather, I am more than happy to eat pumpkin soup in any weather.
I have made many different types of pumpkin soup Some more complex than others.
However, there is one pumpkin soup recipe that I hold dear. It is the easiest pumpkin soup recipe that I have tried, and it is by far the yummiest.
I found it online years ago. And recently I lost the recipe. That's okay though. Having the recipe in front of me was more for the security blanket factor. I shouldn't need the recipe. I've made this pumpkin soup HEAPS of times.
And now I am going to share it all with you.
MY FAVOURITE PUMPKIN SOUP
Serves 4
Ingredients:
250g diced potato
1 onion diced (the recipe originally asked for 2 onions, but I have changed it to one for personal preference)
3 vegetable stock cubes (you could also use chicken stock cubes. I use vegetable because my sister is vegetarian)
3.5 cups of water
salt and pepper to taste
250g cream
crusty bread and sour cream to serve
Method:
1. Put all ingredients (except cream) in a large pot. Let simmer until pumpkin and potato is soft (not mushy though).
2. Remove from heat and blitz with a bar mix until smooth.
3. Return to heat and add cream.
4. Stir cream in and heat through.
5. Serve with warm crusty bread and a dollop of sour cream if desired.
This soup also freezes and reheats quite well.
Oh, it's also only 225 calories a serve (not including the bread and sour cream).
xx
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