mum’s pumpkin soup
My mum’s pumpkin soup is a hug and a bowl and I am delighted to share it with you! This is the perfect winter weekend recipe because it makes the whole house smell incredible as it simmers on the stove. While the recipe isn’t hard, it is time consuming so it’s definitely one to make when you have a few hours that you will have at home. Hope you love this one and if you make it please share a photo so I can show my mum hehe 📸
recipe (serves 5-6)
ingredients
2 potatoes
2 sweet potatoes
3 carrots
½ jap pumpkin
¼ butternut pumpkin
1 onion
1.5L chicken or vegetable stock
Salt
Olive oil
method
1. Peel the potatoes, sweet potatoes and carrots and set them aside. Remove the skin and seeds from the pumpkin and then set them aside. Peel the onion and you’re all ready to start chopping!
2. Quarter the onion and then cut the remainder of the vegetables into large chunks (about 2x2 inches). Mum recommends cutting the potato pieces just a little bit smaller because they take the longest to cook.
3. Put all the vegetables into a large pot along with ½ cup olive oil and 2 tbsp of salt. Put the pot on high heat and mix everything together for a few minutes so that they can start to develop some colour and flavour.
4. Pour in your stock and bring it to the boil. Once it’s boiling, put the heat on low and allow to cook for 45 minutes.
5. Remove the soup from the heat and use an immersion blender (we have this one from Kmart), to blitz it into a thick soup. Taste for seasoning and adjust if you need to. Ladle the soup into large bowls and enjoy!
tips
TIP 1: This recipe makes a HUGE batch, so eat what you like and then you can actually freeze the rest for a busy cold week where you need something to heat you up from the inside out without all the chopping.
TIP 2: This soup is amazing with little tubetti pasta in it or with lots of freshly cut bread. Our favourite way to have it is actually with a giant wedge of cottage cheese bread … it is the ULTIMATE pairing!
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