• Michelle

Pumpkin Soup - Back to Basics, gluten free, dairy free, nut free

Good morning! It is Autumn here in the Adelaide Hills and my absolute favourite time of the year, but it is getting chilly, so time to drag out the soup pots. Last night I made this glorious pumpkin soup, it is very simple, but so nourishing and delicious!


By the way, aren’t my new soup cups gorgeous? The only complaint I have is that the steam builds up on the lid (which is also a little plate) so it drips all down your arm when you take it off, but it does keep the soup toasty warm for longer, so that is a cross we will bear.

If you have made soup with me before you will know all about - if you want to get a lot of flavour out of your soup, you must first put a lot of flavour into your soup.


Ingredients


Serves 4.


1/2 a brown onion, diced

1 tablespoon olive oil

4 cloves garlic, crushed

1 carrot, sliced (you can leave the skin on, full of insoluble fibre, your gut flora will love you for it)

1 stick celery, sliced

2 potatoes, peeled and diced

About 3 cups of peeled and diced pumpkin

Vegetable OR Chicken stock

2 tablespoons coconut cream OR regular cream if you can eat it


Saute the onion, garlic, carrot and celery in the olive oil in a medium sized pot until that is all fragrant, tip in the potatoes and pumpkin, cover with stock, bring to boil, turn down the heat, simmer until tender, ask the carrot, if it is ready everything else will be.

Purée with a stick blender, stir in the coconut cream, leaving a couple of drips for making pretty pictures on top if you want to, adjust thickness, season to taste and..... MMMMMMMM!


I love soup.

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