Pumpkin Soup

Here's a warming, healthy and delicious pumpkin soup recipe. The temperatures have taken a sudden dip, so I made a huge pot of this soup during the week. I gave half to someone who's a bit sick, and the rest we ate to warm us up on a grey day.

Basically this soup is vegetable puree, which you can then make thinner with some water or milk or leave as thick as you like. Make a double batch as it freezes very well. Enjoy with a little natural yoghurt and crispy prosciutto or a sprinkle of toasted nuts on top. It is also wonderful with some curry powder added to the mix and a cup of coconut milk poured in at the end. And always eat with some crusty bread.

What you'll need

Serves many bowls - approximately 8  -10 people, with some leftover to freeze.

2kg butternut pumpkin, de-seeded, peeled and chopped into large pieces
2 large potatoes, peeled and chopped into large pieces
2 large carrots, peeled and roughly chopped
2 cloves garlic, peeled and minced
2 large onions, peeled and roughly chopped
2 chicken stock cubes
1 tlbsp vegetable oil
Water
Salt and pepper

Natural yoghurt to serve

What to do

Heat the vegetable oil in a very large soup pot, over medium heat.

Once the oil is hot, add the pumpkin and saute for approximately 10 minutes, stirring constantly, until the pumpkin starts to brown slightly. Add the garlic, potatoes, carrots and crumble in the chicken stock cubes.
Now pour in enough water to cover all the ingredients.

Bring to a simmer, then reduce heat to low. Place the lid on the pot and let the vegetables cook until very soft (approximately 60 to 90 minutes.) Season well towards the end of the cooking time.

Let cool, then blend the soup, either with a stick blender or food processor. I like a smooth soup, so I blend it until there are no lumps.

Return to the cooking pot to heat. If you want to make the soup a little thinner, you can add a cup or two of water or milk.

Serve with a dollop of natural yoghurt and some crusty bread.