My delicious, hearty use-it-up pumpkin soup is what cool weather is all about. Brimming with vegetables, it makes a wonderfully filling and warming meal.
I have eaten pumpkin all over the world, in hot climates and cold, and I have to say that for me, pumpkin and cooler weather just go together so well - it's truly a match made in heaven.
I usually make pumpkin soup with just pumpkin, stock, onion, and garlic but I had some veggies which needed using up, so I chucked them all in together, and this delicious pumpkin soup happened. Like magic!
Making this pumpkin soup really couldn't be easier; simply sweat the vegetables in some oil for 10 minutes, add some veggie stock, simmer until tender, then blitz and season. Done!
My Use-It-Up Pumpkin Soup
- easy to make
- full of goodness
- a great way to use up older veggies you may have lurking in the bottom of your 'fridge
Do you love pumpkin soup? What's your favourite winter soup? Tell me in the comments below!
Use-It-Up Pumpkin Soup
- 2 tablespoon extra virgin olive oil
- 1 small pumpkin de-seeded, peeled, and cut into chunks
- 2 large carrots washed and cut into chunks
- 1 really big leek washed and sliced
- 1 large onion peeled and sliced
- 6 fat cloves garlic peeled and smashed
- 2 medium-large potatoes washed and cut into chunks
- Half a small cabbage washed and sliced
- 2 litres vegetable broth
- 2 teaspoon ground black pepper
- Smidge of sea salt
- In a large pan, sweat the vegetables in the oil for 10 mins or so.
- Add the stock, stir well, bring to the boil, and then lower the heat to simmer the veggies for around 25 minutes, until they’re soft.
- Blend until the soup is smooth, and season to taste.
- Ladle into bowls, and serve immediately, or once cooled, keep in the 'fridge in an airtight container for up to a week. This pumpkin soup also freezes well.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml