Pumpkin Soup

dinner gluten free lunch sides soup vegetarian Dec 16, 2020

Serves: 6

Time: 1 hour


Main Meal:

1/2 butternut pumpkin

1 sweet potato

1 brown onion

4 cloves of garlic

2 tbs olive oil

2 carrots

200g chopped tomato or tomato pasata

2 litres vegetable stock

Nutmeg and cream to serve 


  1. Chop all the veggies into small cubes, crush the garlic.

  2. In a heavy based pot, heat the oil and fry the onions and garlic until starting to brown. Add the rest of the chopped veggies and stir to coat in oil.

  3. Add in the veggie stock, make sure there's enough to cover the veggies, add a bit of filtered water if you need to top it up. Add the tomato, put the lid on a cook for about 45 minutes. Check the veggies are cooked through, and leave to cool.

  4. Transfer to food processor and blend until smooth. Serve with freshly grated nutmeg and a dollop of organic cream (and crusty sourdough, always)




This should keep in a container in the fridge for 5-7 days or you could freeze portions to take to work! 

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