Pumpkin & Root Vegetable Soup
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
- ΒΌ 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
Double the batch for freezer, leftovers or school lunchboxes