Creamy Pumpkin Soup
Pumpkin soup is a winter favourite. I made this recipe a lot when the older four children were little.
Every week in winter in fact. We would get a box of fruit and vegetables delivered to our door and every week there was a pumpkin. I would make a big pot of pumpkin soup and I would have a little every night before our main meal. Not only was this a great entree and gave me a lot of my daily vegetable intake it kept our food bill down. Still after all these years I cannot get the children to eat pumpkin soup they ate it as babies but from about eighteen months to two years. Because taste buds change I asked them all to try it again. Everyone but Liam would try it. They all said they still don’t like it but that’s fine with me as I get to eat more.
Ingredients
1 Lt of chicken stock
diced onion
butter for frying
600gms pumpkin diced
2 carrots chopped
2 potatoes diced
dollop of cream to serve
Fry the diced onion in the butter till its transparent.
Add the chicken stock then the remaining ingredients
leave to simmer for 30 min with lid on.
Once all the vegetables are cooked through (soft ) turn off pot
let cool down a little.
Now puree your soup. You can use a stick blender, food processor or I use my thermomix.
Dish up you soup into bowls and add a dollop of cream on top. I have added a dash of milk before when I didn’t have any cream.
This soup will be quite thick as I like my pumpkin soup thick. You can add some more chicken stock to your soup if you would like it to be a thinner soup.
This recipe is also good if you are on a budget or trying to cut down your food bill it is very filling and quite cheap to make. You can cut down the cost even more by making your own stock with stock cubes or from scratch.