Homemade Pumpkin Soup

We love craving our pumpkins at halloween and in our house it has become a traditional and fun thing we do every year, so what about the insides of the pumpkin? Well I have decided to make it into a delicious soup that the whole family can enjoy. Its packed full of Β nutrients and is sure to go down a treat.

So here’s how I did it.

Ingredients

  • 1 Large Pumpkin (insides scooped out of course)
  • 2 litres of vegetable stock or 2 litres of water with vegetable stock cube added
  • 2 cloves of fresh Garlic (chopped)
  • Knob of butter
  • 1 Large onion

 

Method

  1. First thing I did was fry off the onion using the butter in a separate pot.
  2. While the onion is frying I added my water/stock to the pumpkin in a large pot and heated it to boiling point.
  3. When the onions were finished I added them into the soup pot along with the 2 two cloves of garlic which I had chopped up.
  4. Once the soup was boiling I give it about 15 minutes before turning it down to simmer for around 30-40 minutes.
  5. After this I then used a hand blender and carefully blended the soup in the pot. If the soup is a little thin you can add a little flour to thicken it or cream but on this occasion I used a little touch of flour.
  6. Finally once the texture is right its time to serve or if you like you can let it cool and freeze it. (Soup can last 2-3 month when frozen) I also recommend serving it with a warm crusty bread.

 

My toddler (the little man) absolutely loved this soup as it was lovely and plain for him and it was great to see him eating it as he normally wouldn’t have been a big fan of soup but he seemed to have taking a liking to this one.

 

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