A simple pumpkin soup that packs a punch of flavor, with all natural ingredients that avoid all the top 8 allergens.
I love pumpkin. My mum made this pumpkin soup when I was growing up and I loved it. Very simple, and easy to adapt as necessary. I have often added things like pieces of meat, spinach and mixed vegetables to make it more of a balanced meal, since I can’t really have bread with it any more. I know there’s many other recipes out there for pumpkin soup, ones that include things like cream, yogurt, herbs and spices, but this one is a real easy, never-fail one (in my experience, anyway!).
And when the pumpkins aren’t in season, just try any other squash. Or sweet potato. And feel free to thin it out with more stock/water if you don’t like to have your spoon able to stand up in in your soup – that’s just how I like my soups!
Pumpkin soup
(Paleo, Whole30, gluten-free, dairy-free, vegan)
Ingredients
- 500 g pumpkin any variety
- 500 g potatoes
- 1 onion
- 1/2 - 1 tbs vegetable stock
- 3-4 cups water
Instructions
-
Peel and chop the pumpkin, potatoes and onion. They don't need to be too fine as they will be blended together once cooked.
-
Add the onion to a large pot and cook until just translucent.
-
Mix the vegetable stock in the water and add to the pot.
-
Add the rest of the vegetables to the pot and simmer for 20-30 minutes, or until they are all soft.
-
Blend together and add extra water to achieve the desired consistency. I prefer my soup to be really thick, so I usually don't add the extra water!
Recipe Notes
Adapted from my Mum
