Pumpkin Soup At Its Best πŸ‘Œ

Pumpkin Soup at its best πŸ‘Œ

With only few ingredients it’s very simple to make. The only thing is a lot of peeling, chopping, slicing, dicing but it all worth it in the end.

This soup is delicious. Leftovers if any will last up to 4 days and it also freezes well. Served it with cheesy toasts, lots of them!!!!!!

You will need:
Small onion, peeled and sliced
Garlic 4 cloves, peeled and chopped
1 leek, white parts only, washed and sliced
2 carrots, peeled and grated
Dried herbs (mixed, Italian, Tuscan 1 tbs)
Whole pumpkin (buttercup, crown works well) peeled and cut
Kumara (any color) 1-2, peeled and cut
Cannellini beans 1 can, rinsed and drained
2 Liters vegetable or chicken stock (store bought is fine) or 2 stock cubes

How to make it:
Heat some oil in a very big pot
Fry onion and garlic till very soft (about 10 minutes)
Add carrots, leek and herbs, fry stirring for 5 minutes
Add pumpkin, kumara, beans and stock
If using stock cubes, crumble them in a pot and pour boiling water
Doesn’t matter if using liquid stock or powder, all the vegetables should be just covered with liquid
Bring to the boil, cover with lid and simmer on a medium heat till the veggies are very soft
Take of the heat and puree with a stick blender till smooth
To blend it safely try to keep the stick under the lid, so if it splashes it doesn’t go all over
Add salt and pepper to taste if needed
Arrange the breads on a tray, sprinkle with cheese and grill till bubbling
Serve pumpkin soup with cheesy toasts
Enjoy πŸ˜‹

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