Pumpkin Soup

Since before Christmas I’ve had so many things to do, clean the house, cooking, making, shopping, seeing my mum, sorting and packing away my wedding things.  Most of which are still unfinished, due to my poor motivation.  However tried out cooking loads of new recipes, so far I’ve managed, Leek & Potato Soup, Veggie Chilli, Tuscan Bean Soup, Coconut & Squash Soup, Veggie Balti, pumpkin muffins in my new Wilton tin.  You can tell I’m loving soup in the cold weather.

Halloween was my favourite!  I sent my husband off to the shops to buy a pumpkin.  I was going to make the soup and he could have fun carving it.  I wasn’t sure about a recipe, so had a little go at making my own and it worked wonderfully.

Verymissberry Pumpkin Soup

1 small Pumkin

I large Sweet Potato

1/2 an Onion

500ml Veggie Stock (Low salt)

200ml Milk

1cm grated Ginger

2 small cloves garlic

A bunch of Corriander

Pinch  of Salt & Pepper

Chop all the veggies and garlic and roast them with a touch of oil in the oven for 30mins on Gas Mark 6. When they look soft, pop them in a pan on the hob and add the 500ml of stock along with ginger, coriander and salt & pepper and leave to simmer for a further 15mins before adding the milk and then turn the heat and continue to simmer for 10 mins.  Taste and season as needed!

Its really nice to save and roast the pumpkin seeds to sprinkle on top. (Keep them out of the hubbys sight, mine ate them all before hand.)

Yum yum yum!

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