Creamy Pumpkin Soup
Preparation time: 10mins
Cooking time: 15mins
Serves: 6
Calories - 6 serves: 225
P 6 | C 39 | F 5
GF* | DF*
Ingredients
1 x large pumpkin, peeled and diced - mine was roughly 3kgs without skin
1 x 1L carton of liquid reduced salt stock
2 x large onions, roughly chopped
2 x large carrots, roughly chopped - I used one fresh carrot and one sad-looking carrot. Use your "scraps!".
125g x lite sour cream
2 x TBS oil
Water - to cover pumpkin
Spice mix
2 x TBS onion powder and chicken salt - can sub the chicken salt for nutritional yeast
1 x tsp paprika
2 x chicken or vegetable stock cubes
Salt & white pepper to taste - add when needed
Method
In a large pot, add oil , spice mix and onions. Brown until onions are translucent and spices are fragrant.
Add pumpkin, liquid stock and enough water to cover the pumpkin. Boil until pumpkin is soft.
Take pot off heat and transfer onto a heat-proof board.
Transfer pumpkin and vegetables into a blender and start blending on med-high.
Slowly incorporate the stock/water until it almost reaches your desired consistency. I like mine thiiiiick.
From this point, add the sour cream, blend until creamy.
Serve with your fav toppings. I love mine with some toasted seeds, fresh parsley and a drizzle of cream.
Hot tips!
Check out my Instagram for 8 tips on how to whip up your own homemade soup.
Be sure to pair this with a source of protein to help keep you fuller as well as ensure you're meeting your minimum required protein intake. I paired mine with lamb!
Keep on the look out for deals with pumpkin - they can be as low as $5 each.
GF - be sure to use a GF stock varieties; DF - can swap out sour cream for vegan-friendly sour cream or cashew cream