Pumpkin soup (AKA Yellow Soup)

Pumpkin soup is a favourite in my house. My daughter calls it yellow soup. She will slurp up a whole bowl and sometimes ask for more. It is such a lovely, warming meal when served with crusty bread. You could also sprinkle some cooked chorizo bits on top or have with a chicken and cheese toastie. I am also known to serve it with Gluten Free Focaccia Bread. You do need a little something to wipe up the soup left at the bottom of the bowl.

It is also a great way to get some more veg into your kids diet without them knowing how many veggies are in there.

What you need:

1 medium to large butternut pumpkin

2 large potatoes

1 medium sweet potato

2 – 3 large carrots

1 onion

2 TBS olive oil

3 cloves garlic

2cm piece ginger

1 litre chicken or vegetable stock

1 TBS turmeric

black pepper and salt to taste

1 tsp smoked paprika

What to do:

  1. Cut all vegetables into roughly the same sized pieces. Cut onion in half and then slice the halves thinly.
  2. Heat olive oil in a large pot. Fry off onion, garlic and ginger over a medium heat. Once a little browned and soft add vegetables then turmeric. Stir to coat.
  3. Cover with the stock and add salt and pepper.
  4. Bring to the boil. Reduce heat and simmer until vegetables are tender.
  5. Allow to cool because you will now need to use your stick blender, blender or food processor to smooth out the soup making sure all chunks of food are gone.
  6. At this stage you may find the soup a little thick. I serve it thicker so my daughter can eat is easily with a spoon and not get frustrated because she can’t keep it on there. If you find it is too thick for you add more stock until you get the desired consistency.
  7. Once it is smooth stir in the smoked paprika. This can also be to taste.

Enjoy your yellow soup

 

 

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