Creamy Pumpkin Soup is good for the soul!
Here is my delicious and easy recipe I’ve been using for decades and is loved by family and friends. It’s the perfect lunch or dinner in winter and if you have soup loving kiddos you could always send it to school in a thermos during the cooler months.
1 medium brown onion finely diced
1 large Butternut pumpkin peeled and diced
1 potato peeled and diced
1 teaspoon of crushed garlic
1 tablespoon of Vegeta Stock
1 teaspoon of sugar
200ml of thickened cream
Add a tablespoon of water to a soup pot and gently sautée your onion and garlic until translucent.
Add your pumpkin, potato, Vegeta, sugar and a good grind of pepper, and add water until the veg is almost covered. You want the water to come about 3/4 of the way up the vegetables.
Cook on low to medium heat until the veg is soft and falling apart.
I use a stick blender to blitz the soup but you can use a blender or food processor, just ensure you allow it to cool slightly and don’t overfill your mixer, do it in batches if need be.
You will notice it’s very thick and that’s perfect.
Return the soup to the stove, turn the heat off and add the cream and stir. This will thin the soup out and give it a beautiful creamy consistency. Add salt to taste if needed and serve with crusty bread.