Pumpkin Soup

Ingredients

500g butternut pumpkin
2 medium onions chopped
3 1/2 cups water
chicken stock
2 large carrots diced
1/4 teaspoon nutmeg
2 cloves garlic (optional)

Method

1. Chop all vegetables
2. Place onions and garlic (optional) and with small amount of olive oil and cook until onion is soft
3. All other ingredients into pot
4. Boil then simmer until cooked (around 30-45 minutes)
5. Blend and serve

Variation

1. Bake pumpkin and carrots in oven before adding to pot. I baked pumpkin and carrot for around 45 minutes on a high heat before adding to the broth. Also, when you are adding it to the broth, take some of the liquid and put into baking tray to get all the cooked flavours.

This is a family favourite. It is really simple and yummy. You can add cream at the end, either sour cream or coconut cream. You can make a vegetarian alternative; add vegetable stock instead of chicken stock.

Felicity