One of my besties, Emma, and I made this pumpkin soup together yesterday. It is something so simple but making it together made it something special.
And it was delicious, we even managed to convert one of her pumpkin soup hating sons!
However I did have to scale the size of this recipe down for this blog. We used a whole pumpkin and it made a whole lot of soup.
1kg pumpkin, chopped into chunks
1 large potato, quartered
1 large onion, diced
1 clove garlic, crushed
1 litre vegetable stock*
*You can use chicken stock but use 500ml stock and 500ml water otherwise it may end up too salty. Also you can adjust the amount of liquid to how thick you like your soup.
1. In a large stock pot, cook your diced onion and garlic over a medium heat until the onion has softened.
Add the pumpkin and potato stirring with a wooden spoon until its mixed together.
2. Pour in the stock and once boiling reduce heat to low. Place the lid on and simmer until the pumpkin and potato is soft, approx 30-45 mins.
3. Using a stick blender (or a bench blender) blend the soup until it is a smooth consistency. If you do use a bench blender you will need to wait for the soup to cool down first and blend in batches, or the soup will explode all over you and your kitchen.
4. Season with some salt and pepper. Ladle into bowls and if you choose to, garnish with some parsley or sour cream/natural yogurt.