Recipes

Creamy Pumpkin Soup

July 4, 2018 by cbattaglia No Comments

An oldie but a goodie! Pumpkin soup has been around for generations and it’s easy to see why! It’s delicious, creamy and satisfying. I wanted to add a few extra ingredients to make it all the more wholesome so I included chickpeas, broccolini and tomato! I was playing around with broccolini one day and found that adding a small amount doesn’t alter the flavour, however adds another vegetable in (which we all know how much I love to do!). Enjoy my version of Creamy Pumpkin Soup!

Serves 4

INGREDIENTS
  • 2tbs Olive Oil
  • 1 whole leek, finely sliced
  • 2 cloves garlic, crushed
  • 1 kg kent pumpkin, diced (skin removed)
  • 1 medium potato, peeled and diced
  • 1 cup vegetable stock (reduced salt) **
  • water
  • ½ cup broccolini, chopped
  • 1 tomato
  • ½ can chick peas
  • ½ cup lite cream **
  • 1 tablespoon parsley, chopped
  • lite cream, to serve
  • black pepper, to serve
METHOD

Step 1
Add oil, leek and garlic to the pot, cook until leek has soften – around 2minutes

Step 2
Add pumpkin and potato, stir for 1 minute to combine all ingredients

Step 3
Add vegetable stock and water (enough to cover the pumpkin by 3cm), stir and turn heat to medium for 25minutes. Stirring occasionally

Step 4
Add broccolini, tomatoes and chickpeas, stir

Step 5
Once broccolini appear soft (after 5minutes) add in lite cream and parsley

Step 6
Cook for an additional 5 minutes

Step 7
Remove from the heat. Rest for 15minutes

Step 8
Use bar mix to blend all ingredients together into a puree. If the soup looks too thick, add boiling water until you reach the desired consistency.

Step 9
Serve with a dollop of sour cream and a sprinkle of black pepper – enjoy!

** Vegan alternative – replace lite cream with lite coconut milk.