Basic Pumpkin Soup Recipe

This is my basic pumpkin soup recipe, once you master this ( its super easy!) you can add extra toppings and flavours , such as lentils and yoghurt.

Loaded Pumpkin soup with lentils, yoghurt , coriander and crushed red chillies.

Pumpkin soup 

Prep time 10 minutes

Cooking time 40 minutes 

Serves  6-8 

1 Tbsp olive oil 

1 x onion, chopped

2 garlic cloves, crushed 

1.5 kg butternut pumpkin , chopped and peeled 

2 medium potatoes, peeled roughly chopped 

1 carrot, peeled and roughly chopped

2 sticks celery, chopped

1 Tbsp brown sugar 

6 cups chicken stock 

1 Tbsp extra virgin olive oil

1.   Heat oil in a large saucepan over medium heat. Add onions and cook for 1-2 minutes, add garlic and stir for 1 minute. 

2.   Add pumpkin, potatoes, carrot, celery, brown sugar and stock.  Bring to the boil. Reduce heat; simmer for 35-40 minutes or till potatoes are tender.

3.   Puree soup with a hand blender or in a food processor till smooth and thick. Season with salt & pepper.

EXTRAS- add extra such as natural yoghurt , a sprinkling of coriander, red chilli flakes.

If you want to add lentils- add a handful per person - (approx 1 cup for whole recipe).

Puree soup as directed and add lentils, cook for a further 10 minutes till soft and pulpy.

Serve with crusty bread.