Creamy pumpkin soup

Current rating: 5 (1 ratings)
Serves 4-6
Prep 5
Cook 25
This super creamy, winter warming pumpkin soup is sure to become everyone’s favourite.

Description

This super creamy, winter warming pumpkin soup is sure to become everyone’s favourite.
  • 1 tbs olive oil
  • 1 brown onion
  • 2 garlic cloves
  • 1kg peeled pumpkin
  • 2 carrot
  • 3 cups reduced-salt vegetable stock (or water)
  • 1 cup So GoodTM Original Cashew Milk
  • Salt & pepper to taste
 

 

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Roughly chop onion, garlic, pumpkin
    and carrots.
  2. Drizzle olive oil into a large saucepan
    or stockpot over medium heat. Add
    onion and garlic and sauté for 2 - 3
    minutes until onion starts to soften.
    Add pumpkin and carrot and stir.
  3. Add stock to the pan, increase heat
    to high and bring to the boil. Cover,
    reduce heat to low and simmer 20 - 25
    minutes, until carrot is tender and
    pumpkin easily mashes when pressed
    with a fork. Remove pan from stove
    and stir through cashew milk.
  4. Puree soup until silky smooth.
    This can be done in the pot with an
    immersion stick blender, or carefully
    ladle into a heat-proof blender jug.
    If using a blender, you may need to
    puree in batches.
  5. Return soup to pan to re-heat if
    required, and season with salt and
    pepper to taste. Serve warm with
    crusty bread and a side salad.

Tips

  • Soup re-heats and freezes well. Store extras covered in the fridge, or cool completely and divide into lunch-sized servings for the freezer.
  • Sprinkle soup with toasted pepitas (pumpkin seeds) to serve.
  • For a flavour boost, add a tablespoon of curry paste or your favourite spices to the onions and cook for a minute before adding the stock.

Tips

  • Soup re-heats and freezes well. Store extras covered in the fridge, or cool completely and divide into lunch-sized servings for the freezer.
  • Sprinkle soup with toasted pepitas (pumpkin seeds) to serve.
  • For a flavour boost, add a tablespoon of curry paste or your favourite spices to the onions and cook for a minute before adding the stock.

Nutrition Information