This pumpkin soup became a fast favorite for our family. Ever since we bought our immersion blender we’ve been making a lot of soup.
I used to buy canned soups until my husband mentioned how bizarre it was for a tomato soup to be sweet. Then I actually looked at the ingredients on the can, and sure enough… sugar, yep. In tomato soup. Why, just why? There were also lots of other undesirable ingredients so I vowed never to buy canned soups again.
I’m actually so glad that I did because this homemade pumpkin soup is probably the tastiest thing I’ve ever eaten. Not even kidding, here’s how to make it…
- 1L Beef Stock (chicken and vegetable will work too)
- 3 potatoes
- half pumpkin or butternut squash
- Black pepper
- 1 onion
- 3 cloves garlic
- Cream or full cream milk
- Chilli Flakes (optional)
- Parsley (optional, garnish)
- Cooking oil or butter
- Peel onion and garlic, cut into slices
- add oil to a large saucepan and brown the garlic and onion
- Add cumin and cook for a few seconds until fragrant
- Add stock and bring to boil
- Peel potatoes and pumpkin, cut into small chunks
- Add to pumkin and potato pieces to saucepan
- When pumpkin and potato are soft, blend soup with an immersion blender until there’s no chunks
- Pour into bowls and add cream or full cream milk to serve
- Add chilli flakes and parsley as a garnish if desired.
Let me know how it turned out in the comments!