Pumpkin Soup (Dairy Free!)

Pumpkin Soup (DAIRY FREE!)

Smooth, cosy pumpkin soup with garlic, onion, and a quick blend

Prep

10 mins

Cook

15 mins

Serves

4

Difficulty

Easy

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Ingredients

• 1 kilo pumpkin, peeled and chopped
• 2 small onions or 1 large onion
• 2 tablespoons olive oil
• 3 cups water with 3 stock cubes, or 3 cups vegetable or chicken stock
• 1/2 teaspoon cooking salt
• 1/2 teaspoon freshly cracked black pepper
• 3 garlic cloves, freshly pressed
• Crusty Turkish bread, optional

Method

1. Heat olive oil in a large pot.
2. Add onion and garlic and stir for 2 minutes.
3. Add pumpkin and stir for 1 minute.
4. Pour in the water or stock and add cubes if using water.
5. Bring to a simmer, cover, and cook for about 10 minutes until soft.
6. Blend until smooth using a blender or stick blender.
7. Return to the pot then stir in salt and pepper.
8. Serve hot with Turkish bread if you like.

Tips

• If you use water and stock cubes, taste before adding extra salt
• Add a splash more water if needed so the pumpkin is just covered while simmering
• Blend carefully, hot soup expands, let it cool slightly if using a jug blender

Storage

• Store airtight in the fridge for up to 4 days
• Reheat on the stove or microwave, add a splash of water if it thickens
• Freeze in portions for up to 2 months, thaw overnight then reheat

Macros (approx)

Calories

165 kcal

Protein

3 g

Carbs

22 g

Fat

8 g

Based on 4 serves and no bread. Values are estimates and will vary by pumpkin type and stock brand.