There really is nothing more comforting than sitting down on a cold night to a big bowl of pumpkin soup. It’s warm, nourishing, creamy and filling, perfect to fill hungry tummies and satisfies even the fussiest of taste buds.
1 x butternut pumpkin, chopped chunky
1 x leek, white only, finely sliced
2 x carrots, chopped chunky
1 x heaped tsp minced garlic
1 x heaped tsp crushed ginger
1/2 tsp curry powder (more if desired)
3 x cups vegetable stock
2 x heaped tbsp sour cream
Salt & Pepper to taste
1. Heat a splash of oil in a large pot on the stove. Add leek, garlic and ginger and cook until leek softens.
2. Add curry powder and cook until powder becomes fragrant.
3. Stir in pumpkin and carrot and coat in leek mixture before adding approximately 3 cups of vegetable stock (or enough to just cover the vegetables).
4. Bring to the boil then pop a lid on, turn the heat down to a simmer and cook for 40mins or until vegetables are tender.
5. Once cooked, use a ladle to remove some of the liquid before blitzing (it’s easier to add stock back to thick soup than it is to make runny soup thick).
6. Using a bar mix, blend soup until smooth, checking consistency and adding stock back if required.
7. In a seperate small bowl, place one ladle of soup and mix with the sour cream. It’s important to do this instead of adding the sour cream straight into the soup as it may become lumpy.
8. Add the sour cream mix back into the pot of soup and blend until smooth.
9. Serve immediately with a crunchy bread roll (or a cheese toastie!) also great for freezing!