Making pumpkin soup used to be a much more involved process for me. I used to bake the pumpkin first thinking that the flavour would be much more intense that way. I would cook all of the other ingredients separately and then combine them. I didn’t make pumpkin soup very often because it was just too much work and in the end, it didn’t really taste that good.
Then one day, when my sister Petah was visiting, she had a pumpkin soup craving so she threw a few vegies in a pot and ½ hour later we were eating what my husband described as ‘the best pumpkin soup ever!’.
It was so easy and it tasted so much better than mine!!
Even though there is no cream in this soup, it is still super creamy and silky and delicious. It also just occurred to me as I typed that this is also very, very healthy! Personally, I think that all food should be guilt free – if you want to eat something, go ahead but don’t make yourself feel bad about it! Maybe just make the next few things you eat healthy.
Another bonus for this recipe is that it freezes amazingly well! I sometimes make a big batch and freeze in portions then I just grab it out of the freezer in the morning and all we have to do for dinner is re-heat. Not many dishes to wash that night!!
So thank you to my lovely big sister Petie. It has been a few years since my husband wanted to chain you up in a corner of our kitchen so you could make him pumpkin soup on demand, so my memory of your soup is probably slightly different to my version but still very yummy.
- 650g pumpkin - peeled and chopped into small pieces
- 2 large onions
- 4 celery stalks
- 3 medium carrots
- 1litre vegetable stock (4 cups)
- 1 tbs olive oil
- 2 garlic cloves - crushed
- salt and pepper
- Chop 1 onion fairly finely. Heat oil over medium heat. Add crushed garlic and the finely chopped onion. Stir until onion is translucent - some browning is ok.
- Add the vegies and stir through for 1-2 minutes.
- Add stock & stir through. Increase heat and bring to a boil. Reduce heat and allow to simmer with lid ¾ on so steam can escape. Cook for approximately 20minutes or until all vegetables are fully cooked.
- If you have a stick blender then this next bit is REALLY easy. Just blend away until smooth. If this is your first time using your stick blender then, remember to go easy so you don't spray yourself with hot soup!
- If you don't have a stick blender then you can either mash away with your potato masher or for a smoother soup, blitz in your blender or food processor.
- Garnish with vegan sour cream or toasted pumpkin seeds and serve with crusty bread.
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