Pumpkin Soup
Author: 
Recipe type: pumpkin soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 650g pumpkin - peeled and chopped into small pieces
  • 2 large onions
  • 4 celery stalks
  • 3 medium carrots
  • 1litre vegetable stock (4 cups)
  • 1 tbs olive oil
  • 2 garlic cloves - crushed
  • salt and pepper
Instructions
  1. Chop 1 onion fairly finely. Heat oil over medium heat. Add crushed garlic and the finely chopped onion. Stir until onion is translucent - some browning is ok.
  2. Add the vegies and stir through for 1-2 minutes.
  3. Add stock & stir through. Increase heat and bring to a boil. Reduce heat and allow to simmer with lid ¾ on so steam can escape. Cook for approximately 20minutes or until all vegetables are fully cooked.
  4. If you have a stick blender then this next bit is REALLY easy. Just blend away until smooth. If this is your first time using your stick blender then, remember to go easy so you don't spray yourself with hot soup!
  5. If you don't have a stick blender then you can either mash away with your potato masher or for a smoother soup, blitz in your blender or food processor.
  6. Garnish with vegan sour cream or toasted pumpkin seeds and serve with crusty bread.
Recipe by my vegan plate at https://www.myveganplate.com/pumpkin-soup/