Pumpkin soup
Prep Time
30 mins
Cook Time
30 mins

(Paleo, Whole30, gluten-free, dairy-free, vegan)

Servings: 6
  • 500 g pumpkin any variety
  • 500 g potatoes
  • 1 onion
  • 1/2 - 1 tbs vegetable stock
  • 3-4 cups water
  1. Peel and chop the pumpkin, potatoes and onion. They don't need to be too fine as they will be blended together once cooked.
  2. Add the onion to a large pot and cook until just translucent.
  3. Mix the vegetable stock in the water and add to the pot.
  4. Add the rest of the vegetables to the pot and simmer for 20-30 minutes, or until they are all soft.
  5. 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