Pumpkin SoupDec 16, 2020
Time: 1 hour
1/2 butternut pumpkin
1 sweet potato
1 brown onion
4 cloves of garlic
2 tbs olive oil
200g chopped tomato or tomato pasata
2 litres vegetable stock
Nutmeg and cream to serve
- Chop all the veggies into small cubes, crush the garlic.
- 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.
- 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.
- 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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