My Mum’s Amazing Pumpkin Soup Recipe

This one is for an amazing friend who asked for a pumpkin soup recipe. This is for you Jess! ❤️

1. Pumpkin is packed full of vitamins and minerals. 2. It’s also high in Antioxidant content such as alpha-Caroline and beta-cryptoxanthin, that may reduce your risk of chronic diseases such as heart disease and cancer. 3. It also contains nutrients that can boost your immune system. It contains vitamin A and C which can help boost your immune system but also contains Vitamin E, Iron and folate that may strengthen your immunity as well!

4. Adding Pumpkin to your diet can help in increasing your daily fibre intake.

So many benefits from eating not just pumpkin but also it’s seeds! I could list so many more but let’s move on to this amazing pumpkin soup my mum made for me as a kid.

What goes into Pumpkin Soup?

- Sweet potato

- Celery

- Onion

- Chicken Stock

- Nutmeg

- Paprika

- Pepper

- And of course Pumpkin!

You will need the following tools

- Knife

- Chopping board

- Large Pot

- Measuring cup

- Measuring spoons

- Blender or blending stick

Ingredients

500g Pumpkin

1 Medium Sweet Potato

2 stalks of celery

1 Onion

5 Cups of chicken stock

1/4 tsp of Nutmeg

1 tsp of Paprika

Instructions

1. Thoroughly wash the veggies , Pumpkin, Celery ect..

2. Cut Pumpkin into medium sized pieces

3. Chop up celery, sweet potato and onion

4. Put all ingredients into a large pot or saucepan

5. Simmer until veggies are soft

6. Remove from the heat

7. Remove pumpkin pieces and allow to cool slightly

8. Remove skin from the pumpkin

9. Return Pumpkin to the pot and blend with a blender stick until smooth

10. Serve with a dash of milk and a crack of pepper

11. ENJOY!!
    

Notes

1. I used a blender stick but of course once cooled add to your blender and blend until smooth

2. Adding Sweet Potato and celery adds to the veggie content but also adds a different flavour to the pumpkin soup. You can leave out the celery if you wish

3. I added Sweet Potato but you could also add 1-2 Potatoes if that’s all you have available.

4. Once heated up I recommend a dash of milk and a crack of pepper to finish it off. If lactose intolerant don’t add the milk it is just as delicious without it. Same goes for the pepper if you don’t like pepper just omit it.

5. I used Chicken stock powder because I had that on hand. I simply added 5 cups of water and 2-3 stock cubes. I encourage you taste before adding any more. Some stock cubes are more flavourful than others.

6. I have also made this with vegetable stock and it’s delicious for those who may want to take an even healthier step. Perfect for Vegans and Vegetarians (Minus the milk!!)