Pumpkin Soup



Its Autumn and the weathers getting much colder than a Kiwi girl living in London for her first Winter is use to! What better than to make a big batch of tasty pumpkin soup for lunches! And thats just what i did!

Once again another easy recipe that you can add or change ingredients to.

I always make a big batch and then freeze down portions so that i can throw them in the microwave from frozen or take them out and defrost them the night before for my lunches.
Another good tip so that you are freezing down small portions are to use large silicon muffin tin trays, fill each muffin hole with pumpkin soup and put the whole tray in the freezer. Once the soup is frozen pop them out of the holes and into freezer bags. Keep in the freezer and take out each portion when needed.

Ingredients

1 whole butternut squash or pumpkin (peeled and chopped)
1 onion (diced)
2 cloves of garlic (chopped)
3 small sweet potatoes (peeled and chopped)
3 organic stock cubes
1 1/2 litres of boiled water
Salt and pepper to season
1 teaspoon of coconut oil

Method

1. Chop the garlic and onion.  In a large soup pot fry the onion and garlic in the coconut oil until soft.

2. Peel and chop the pumpkin and sweet potato into small pieces. Add to the onion and garlic and stir.

3. Dissolve the stock cubes in the boiling water and add to the pot (should cover the vegetables).

4. Bring the soup mix to a boil and then leave to simmer for 20 minutes or until vegetables are soft.

5. Once vegetables are cooked turn off the stove and using a hand blender blend the mix into a thick soup.

6. Add salt and pepper to taste.

7. Serve hot or if you are freezing the soup, leave it to cool. Then put portions in muffin tins or storage containers to freeze.

Enjoy x




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