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 7yr old 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 with this one!

Pumpkin & Root Vegetable Soup
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 tablespoon butter
  2. 1 teaspoon coconut oil
  3. 1 large onion, chopped
  4. 1 large carrot, chopped small pieces
  5. 1 large potato, chopped medium pieces
  6. 1 medium sweet potato, chopped larger pieces
  7. ¼ large pumpkin, chopped larger pieces
  8. 2 cups homemade vegetable or chicken stock
  9. Good pinch of nutmeg
  10. Freshly ground salt and pepper
  11. 2 cups milk
  12. 1 tablespoon lemon juice
Instructions
  1. Heat the butter and coconut oil in a large saucepan and fry the onion gently over low heat until soft
  2. 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
  3. Stir occasionally to prevent them from sticking to the pan
  4. Stir in the stock, nutmeg and salt and pepper and bring to the boil and simmer until vegetables are tender (approx 10-15mins)
  5. Once slightly cool, pour into food processor and blend well
  6. Pour back into saucepan heat gently and add milk and lemon juice
  7. Serve hot
  8. Top with chopped parsley, natural yoghurt and sunflower seeds
Notes
  1. Serve with buttered sourdough bread or toast
  2. Double the batch for freezer, leftovers or school lunchboxes
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
Have a flavourful day!

Bren x

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