This yummy, smooth winter soup is perfect with crusty bread.
My kids love this soup, but change out the ingredients to your liking. Pumpkin doesn’t need to be roasted, if you’re lacking time but it does add a lovely rich flavour to the soup.
I always use real chicken stock rather than the powdered version as it adds so much more flavour.
Add in some chilly flakes if you want to add a bit of spice.
Ingredients (serves 8)
- 1 Bag of frozen mixed veg (beans, cauliflower, brocolli, carrots)
- 1/2 Med size butternut pumpkin chopped in 2cm chunks
- 1 tbsp Garlic chopped
- 2 tbsp Curry powder
- 1 Ltr chicken stock
- 1 Cup grated tasty cheese
- 3/4 Cup cream
- 1 Potato pilled and chopped in 2cm chunks
- 2 tbsp Green split peas
- 2 tbsp Red lentils
- 2 tbsp Brown lentils
- Salt and pepper to taste
Method
- Roast pumpkin in the oven with olive oil and salt and pepper untill lovely and soft
- Add pumpkin to a large pot and add all remaining ingredients appart from the cream and cheese, cook on a low heat, covered untill nice and soft. This may take 30-40mins as the lentals will take the longest to soften.
- Blend with stick blender then add in cheese and cream and salt and pepper if needed.
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