make | pumpkin soup

We always think it's a shame you can only buy pumpkins in the supermarket over Halloween.  But while they are there, we take advantage and buy a couple to enjoy! We've had them as a replacement for our favourite butternut squash in lots of recipes.  Particularly successful was a delicious beef and pumpkin curry!

But this week is a really easy recipe that you absolutely can't go wrong with.  Hardly any ingredients, hardly any prep.  Just boil, blitz and eat!

So here it is, our favourite pumpkin soup.

Enjoy today!!

- rosinaviolets    x

Pumpkin Soup
Serves 4 generously

1 onion, minced
2 cloves garlic, minced
750g veg (we used 600g pumpkin, 150g carrots)
2 1/2 tsp nutmeg
2 1/2 tsp ground coriander seeds
2 tsp turmeric
250ml water
500ml vegetable stock

• Prepare your veg.  Mince the onion and garlic, cube the carrots and pumpkin.  

• Add all veg and spices to pot.  Add liquid, bring to a boil, then simmer for 25 minutes until everything is tender.  

• Allow to cool a little, then use your blitzer to blend everything together! 

• This makes a thick soup, but you can add more stock to get it to the consistency you like.  You can even add some lentils, or pearl barley to make the soup more substantial.