Pumpkin and 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 heat up a thermos, and heat the soup, then pop it in the thermos and you and your kids and spouse will have a nourishing warm lunch, and will be thinking of you at the same time.

This is great to make up on the weekend so you can pull it out of the fridge or freezer for dinner one night or for school lunches. It really doesn’t get much simpler 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
  • 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 flask or for dinner. This can be frozen or stored in the fridge for a few days.

Another 3 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
  • Add some cooked king prawns for extra sass and flavour

 

Spread the love to your favourite unicorns!