It won’t be long before summer is a distant memory and we’ll be looking for delicious, comfort food to warm our tummies … and here it is … Pumpkin and Vegetable Soup. This is a great soup recipe to whip up at the end of the week when you open the vegetable crisper in the fridge and find lots of leftover veggies. Instead of wasting them, throw them in a pot and make a soup. You can include almost any vegetables you like but this particular combination is one of my favourites. Enjoy!
Pumpkin and Vegetable Soup …
Author: Mrs Organised
Ingredients …
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 250g pumpkin, peeled and chopped into large cubes
- 3 medium potatoes, peeled and chopped into large cubes
- 1 large carrot, peeled and chopped into large chunks
- 2 sticks celery, chopped into large pieces
- ½ red capsicum, chopped into large pieces
- 1 small white onion, chopped into large pieces
- 3 cups water
- 1 teaspoon beef stock powder
- 1 large tomato, chopped into large pieces
- salt
- ½ cup cream
- cracked black pepper
Method …
- Place olive oil, garlic, pumpkin, potatoes, carrot, celery, capsicum and onion in a large pot and cook for 3 – 5 minutes, stirring.
- Add water and beef stock powder and boil gently until vegetables are almost cooked through.
- Add tomato and finish cooking vegetables for another couple of minutes.
- Remove pot from stove and blend until smooth with a stick blender.
- Stir through cream and season with salt.
- Ladle soup into bowls, garnish with cracked black pepper and serve with crusty bread.
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