Pumpkin Soup

As it is getting colder outside, I am in the mood for soups.

INGREDIENTS

  • A medium/small sized pumpkin
  • Two small potatoes
  • One carrot
  • One onion
  • Salt and pepper
  • Cream cheese (optional)

DIRECTIONS

  • Chop the vegetables and cut a ‘hat’ from the pumpkin. 
  • Scoop out the stringy flesh and seeda from the pumkin. I used a tablespoon 
  • Scoop out as much flesh as possible. I used a measuring spoon for this process.   
  • Toss all the ingredients in a pan. 
  • Add ca. 500ml water and salt to taste.
  • Bring to the boil and then simmer for 15-20. I have used a pressure cooker, setting soup for 9 minutes.
  • When ready, blend it with a submersion blender.
  • Optional: add some cream cheese (my kids won’t drink milk, so I very often add cheese to many dishes)
  • Serve in its pumpking with its hat on. The kids loooooved it! 
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