Pumpkin Soup for winter

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With the weather now officially winter making an easy and quick batch of pumpkin soup is a great dinner for hungry boys! All the ingredients can be adjusted to how much you have on hand and its open to you adding more vegetables to the soup. I use this recipe every time and I have never had it fail.

Pumpkin Soup
5-6 carrots diced
3-4 onions diced
bunch of celery diced
1 leek diced
4-6 cups of vegetable stock (if you have more vegetables add more stock)
1 large pumpkin skin cut off and diced
50g butter or a touch of oil
salt and pepper

In a large stock pot place butter, diced carrots, onions, celery, leeks 

Cook on a low/medium heat till onions are clear and vegetables are soft. 
Season with salt and pepper

Add pumpkin

Add Stock- just enough to cover the vegetables

Place lid on pot and bring to the boil for 10 minutes, turn down to a low heat and let it simmer for 1/2 hour

Cool soup and blend. (Stick mix or blender work well)

This soup can be frozen in containers for a few months easily reheated for a quick and yummy dinner

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