15 Nov Pumpkin Soup With Vegetables
Pumpkin Soup With Vegetables
½ small pumpkin
1 medium sweet potato
1 large carrot
2-3 large cloves garlic
Chop all vegetables into cubes and put into a large pot. Cover with enough water so the veges can boil leaving about an inch over water covering the top (check and add more water as needed but don’t over fill)
Cook for around 15 minutes and once the vegetables are soft drain into another pot some of the liquid and blend the vegetables with a hand held mixer or put sections into the blender adding a small amount of salt and cracked pepper. Add back the left over water as needed (try and put it all back into the mix to avoid tipping good nutrients down the drain).
Serve with a teaspoon of greek yogurt and chives or parsley if you want a more creamy texture or enjoy on its own.
Can also be stored in plastic containers and frozen.
Feel free to add a parsnip, squash or other yellow / light coloured vegetables for variety.