Soup for the soul

Pumpkin Soup Recipe

With icy winds and rain predicted for Victoria and most of the states over the next week, there is no better time to get into some warming, nourishing soup.

This pumpkin soup, basically cooks itself - so easy! You can use home made bone broth (recipe to follow) or a simple supermarket broth / stock.

It is packed with other veggies, but masked by the creamy pumpkin and coconut. Kids love it served with buttery toast soldiers. This recipe freezes so well and can be re-heated for a fast, healthy lunch/dinner that can easily be enjoyed one handed in a huge mug on the couch.

Far from a food blogger - but here goes with our first Village Wellness recipe.

Hope you love it!

Ingredients

1 large butternut pumpkin, approx 1kg. Remove seeds and pulp. Chop into large chunks (many recipes call for roasting the pumpkin first, who has the time!)

1 large sweet potato, peeled and chopped

2 large white potatoes, peeled and chopped

1 small head of cauliflower, remove leaves but stalk can remain, chop or break into large chunks

4 carrots, peeled and chopped

Extras as desired; garlic, bay leaves, onion, celery, cinnamon, cloves, nutmeg, salt or pepper etc. Although if cooking with stock or broth these aren’t usually necessary

1 - 2 400ml tins of coconut cream depending on how creamy and coconutty you like your soup

Method

Place all vegetables into the largest pot you have, cover with broth/stock or just water.

Bring to the boil, simmer gently for an hour or until all vegetables have cooked through, softened and breaking. Keep an eye on the pot, stirring and adding more water if necessary as it simmers.

Take off the stove and let the pot cool. (This step is important, don’t try to blend a boiling hot soup!)

Once cooled, use a Barmix or any hand held stick blender, straight into the pot and blend until smooth.

Add coconut cream, blend again until all mixed and smooth. My kids prefer “no lumps thanks mum”.

Easy as Pie…..or soup!