Homemade pumpkin soup is perfect for Autumn. It’s also a staple in our house for Winter. This is my homemade version of pumpkin soup.
It’s so easy to make, healthy and fills you up. I make it regularly and my kids love it. I am sure your family will like it also.
Ingredients
- 1/2 Butternut pumpkin, peeled and diced
- 1 tablespoon of olive oil
- 1 teaspoon garlic crushed (I use the one in the jar)
- 1 teaspoon ginger crushed (I used the one in the jar)
- 2 teaspoons of chilli flakes (optional if the kids don’t like it)
- 1 red onion diced
- 2 carrots peeled and diced
- 1 litre of Chicken stock
- Hot water (if you need to add extra to cover the vegetables)
- Sour Cream and crusty bread to serve
Method
- Heat the oil in a large saucepan
- Cook the garlic, onion and ginger till soft then add the chilli flakes
- Add the pumpkin and carrots and stir till slightly cooked (about 2 minutes)
- Add the stock and extra water to cover the vegetables if needed. Simmer away until the vegetables are tender
- Blend with a stick blender until smooth
- Enjoy with crusty bread and topped with sour cream if desired
Keep in the fridge and reheat to serve again. Lasts up to 5 days in the fridge. Serves about 5.
My kids really like this soup and it’s a great way to get some vegetables into them. You could sneak in other vegetables if you like.
I really hope you enjoy it.