Pumpkin & Root Vegetable Soup

Neither of my kids like pumpkin very much (are they mad?!), but they’ll gobble up pumpkin soup like there’s no tomorrow.
Brenda Janschek - Pumpkin Root Vegetable Soup
My daughter isn’t very fond of carrots either, so this is a great way to include (read: sneak!) it into her diet.

The combination of pumpkin with root vegetables makes this a delicious, comforting soup, easy to digest soup for the whole family.

The picture you see is before the milk was added, it was my serving as I’ve never been a fan of milk. Omitting the milk just means the soup will be thicker and chunkier. Adding the milk makes it silkier and smoother, the way the rest of my family like it.

Easy to make everyone happy at dinner time with this one, but also perfect to pack for work or lunchboxes in an insulated container.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

  1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
  2. Heat up the food
  3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Thermos double wall food jar 475ml 16oz
In these containers I pack soups, pastas, any hot meals and also cold salads.

Kleen Kanteen TKCanister with insulated lid 8oz 237ml
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

And f you’re looking for more lunch inspiration, take a look at my new recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut oil
Chicken stock
Nutmeg
Salt and pepper
Milk

Pumpkin & Root Vegetable Soup

Brenda Janschek
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tablespoon butter
  • 1 teaspoon coconut oil
  • 1 large onion chopped
  • 1 large carrot chopped small pieces
  • 1 large potato chopped medium pieces
  • 1 medium sweet potato chopped larger pieces
  • ¼ large pumpkin chopped larger pieces
  • 2 cups homemade vegetable or chicken stock
  • Good pinch of nutmeg
  • Freshly ground salt and pepper
  • 2 cups milk
  • 1 tablespoon lemon juice

Instructions
 

  • Heat the butter and coconut oil in a large saucepan and fry the onion gently over low heat until soft
  • Add the carrot, stir well and sweat over low heat for 5 minutes, add potato, sweet potato and pumpkin and continue to sweat for another 5-10 mins
  • Stir occasionally to prevent them from sticking to the pan
  • Stir in the stock, nutmeg and salt and pepper and bring to the boil and simmer until vegetables are tender (approx 10-15mins)
  • Once slightly cool, pour into food processor and blend well
  • Pour back into saucepan heat gently and add milk and lemon juice
  • Serve hot
  • Top with chopped parsley, natural yoghurt and sunflower seeds

Notes

Serve with buttered sourdough bread or toast
Double the batch for freezer, leftovers or school lunchboxes

 

If you make this soup please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.
Bren x

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Brenda Janschek - Pumpkin Root Vegetable Soup
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While my website is still live with all my yummy recipes and I occasionally post to my social media (mostly stories), I just wanted to let you know I'm busy working for a very cool lady, Emma Purse, as marketing/virtual assistant over at her biz @wellness.iv, where we share lots of health and wellness content. 
The concept of intravenous infusions is new to me but this job opportunity came just as my own daughter needed support around her health due to chronic viral infections which was interfering with her high-performance sport commitments and general quality of life.
In our search for answers we discovered my daughter was deficient in ferritin, B12, and had also recently suffered a bout of glandular fever. We are throwing everything at it in terms of lifestyle, diet and supplementation, and I was excited to learn through Emma, just how beneficial and efficient vitamin infusions can be given they bypass the digestive system and can deliver much higher doses of nutrients which are immediately absorbed into the bloodstream. 
I've personally reaped the benefits of iron infusions in the past due to suffering with anaemia. Anyone else had any experience with infusions?
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I'm packing light for my holiday (can't wait!) and only have room for two books. Which ones would you take?
I love reading but only read on holidays these days so I want to make sure I get it right! 
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My friend asked me if I'm ready for next week and my answer was
If you're looking for creative ways to use up all those over ripe bananas, then give these banana energy balls a go.
All you need to do is toss everything into a food processor, roll it into balls, and pop in the fridge, and voila, you have a naturally sweet and healthy snack that makes for a great little energy booster any time of day. 
Grab the recipe link in by bio.
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This Chocolate Banana Ice cream is both healthy and sweet. 
The natural sweetness from fresh bananas combined with milk of choice makes a delicious and simple ice-cream swap that also makes a perfect breakfast option, especially for the athletes in the house, providing a good balance of carbohydrates, protein, and fats for sustained and longer-lasting energy.
Grab the recipe via the link in my bio.
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Instagram post 17945090294511998
Children develop a natural preference for the foods they enjoy the most, so we may as well make these choices as nutritious as we can to ensure the greatest amount and variety and nutrients, especially in the case of fussy eaters.
I love sharing small ways you can give their favourite recipes an extra boost to make a big difference to your families health. Check out the link in my bio Easy Ways To Make Your Kids Favourite Meals Healthier 💪
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‘Brenda's Big Batch Bircher Muesli’ is still one of our favourite breakfast choices. Apart from being delicious, satiating, and energising (great as breakfast before a big sporting event), its packed with nutrition... 
✔️ Oats are a great source of carbohydrate, and fibre which helps with cholesterol and therefore  heart disease.
✔️ Nuts and seeds support brain health and reduces inflammation. Great source of protein and fibre too. 
✔️ Cinnamon - great blood sugar stabiliser...
✔️ Yoghurt - fermented food which is great source of probiotic cultures which strengthen the digestive tract.
...find the recipe and more of the benefits when you click the recipe link in my bio.
And yup, that's a dollop of my healthy Nutella, the recipe you'll also find in my bio 😋
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All I’ve got to do to get our sporty teens to eat something is tell them it's got protein! It's the oats in these Anzacs, made on the long weekend, which provide the main protein😋 You can throw in some chia seeds into the mix for an extra boost and enjoy!
You can find the recipe link in my bio.
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I didn't have to look too long through my blog for baking inspiration before deciding on these Dark Chocolate Dipped Orange Biscuits. May as well make the most of juicy Navel oranges until they disappear in November I say!
I just love the contrast of flavours between chocolate and orange - the intensity and richness of the chocolate against the fresh, zestines of the orange. Deeelish! 
Anyone else love a choc-orange combo? My recipe calls for dark chocolate but you can always use milk chocolate if you prefer. 
Grab the recipe link in my bio.
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