I love sweet potato and I love pumpkin so it’s no surprise that pumpkin soup is my favourite soup. While I’m sure there are thousands of the same or slight variations online, this recipe is from my mother-in-law and I love it.I usually double the below ingredients and cook a large batch and freeze it in meal portions so on nights when I don’t want to cook anything, I can bring out an easy healthy dinner; fast food at it’s finest.Please note that I do not use cream as a topping like many soups do and instead prefer to keep this meal vegan. I think this soup is thick, creamy and tasty enough without adding dairy.
Approximately 4-6 servings depending on produce size and serving size.
- 1/2 pumpkin – I used butternut but that’s just because it’s my favourite
- 1 sweet potato
- 1 carrot
- 1 brown onion
- 1 teaspoon salt – I use Himalayan salt
- Pinch of nutmeg (optional)
- Oil/butter (non dairy such as Nuttelex) for frying
- Peel the pumpkin, sweet potato and carrot and chop them into small pieces
- Put the chopped pumpkin, sweet potato and carrot into a saucepan and fill with just enough water to cover all of the vegetables. Do not put too much water in as you will be using all of this later and too much water will dilute the soup
- Add one flat teaspoon of salt
- Finely dice the onion into little pieces
- While the vegetables are boiling, in a frying pan put some oil or Nuttelex and then fry the onion until it is brown
- Once the vegetables are soft, put all of the contents of the saucepan in the blender, including the water that the vegetables were boiling in. Add in the fried onion
- If including nutmeg, add a pinch to the blender. Remember it’s easier to add more later if you prefer a stronger taste than to take it away
- Blend it all until smooth and taste. If needed add a pinch more salt or nutmeg and blend again
- Serve and enjoy.
What is your favourite soup?