Pumpkin and Carrot Soup
Blog, Soup

Pumpkin, Sweet Potato & Carrot Soup

serves 4

Winter is still here in Europe and it’s going to be around for a tad longer. So as winter progresses I must confess that I do love a good bowl of soup for dinner, but what I love the most is that there is always plenty of leftovers for lunch the next day. Simply pre-heat a flask with boiling water, heat the soup, then pour it into the flask and you, your kids and spouse will have a nourishing warm lunch, thinking of you at the same time, now how good is that.

This is great to make at the weekend so you can pull it out of the fridge or freezer for dinner during the week. Life really doesn’t get much easier than this soup recipe.

Ingredients

  • 1 tblsp coconut oil
  • 1 tblsp real butter, or plant based alternative
  • 1 onion, peeled and finely cut
  • 1 stick of celery, cut into slices
  • 1-2 cloves garlic, crushed
  • 600g pumpkin, cut into chunks
  • 400g sweet potato, peeled and cut into chunks
  • 1 large carrot, peeled and cut into chunks
  • 600ml chicken bone broth or vegetable stock (I use cubes)
  • salt and pepper to taste

Method

  1. Melt butter and coconut oil over low heat
  2. Add onion, celery and garlic – cook until soft
  3. Throw in the pumpkin, sweet potato, carrot and broth / stock, and stir
  4. Bring to boil and then lower heat
  5. Cook over low to medium heat for about 20 minutes until the cubes of vegetables are soft
  6. Turn off heat and allow to cool slightly. Transfer to a blender and blitz until creamy and smooth. Add salt and pepper to taste

Storing / Freezing

Separate into serving batches suitable for either lunch in a thermos flask or for dinner. This can be frozen or stored in the fridge for a few days.

Another 2 ways:

  • Serve with a dollop of pesto on top, or stir through some sour cream or yoghurt
  • Add some chilli and fresh coriander to give it a Thai flavour

 

Spread the love to your favourite unicorns!

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