Warming Pumpkin Soup

Another recipe using pumpkin salvaged from your pumpkin carving! To see how to prepare your pumpkin, see my Wholesome Pumpkin Muffin recipe.

This recipe is vegan (if you opt out of the drizzle of cream) and you can add more spices to your taste. I kept the amount quite small as I didn’t want the veg overpowered by the curry taste.

This soup would also make a good weaning food for babies who have progressed to combining their veg (which should happen for most babies after the first few weeks). Just remember to leave out the salt and use a low-salt stock cube or no stock and just adequate spices for flavour e.g. cumin, coriander and tumeric can all be added to add spice without the heat!

Ingredients:

• 2 white onions, peeled and diced

• 2 garlice cloves, peeled and finely diced

• 2 carrots, peeled and roughly chopped

• 1 medium sized white potatoes, roughly chopped

• 1 1/2 cups pureed pumpkin

• 1 litre vegetable stock

• 1/2 tsp medium curry powder

• 1/2 tsp cumin

• salt and pepper to season to your liking

• optional - drizzle of cream to serve

Method:

1. Heat a tablespoon of olive oil in a deep pan

2. Add the onion and sweat over a low heat for 5 mins so they soften, but don’t brown

3. Add the garlic, potato and carrot and cook for another 5 minutes

4. Add the spices and cook for 1 minute

5. Add the stock and turn up the heat so that the soup bubbles, then turn down and simmer on a medium heat until the vegetables are soft, approx. 20 mins.

6. Add the pureed pumpkin and heat through for another 2 minutes.

7. Use a stick blender to puree the lot.

8. Serve with crusty bread and the optional drizzle of cream.