Nothing like having a home cooked soup ready for you when you get home from a busy day at work.  The pumpkin soup I make is like all my soups, throw together what you’ve got in the fridge, cook, then blend!

This soup can be made in about 15 minutes.  And it’s a healthier option than grabbing a take-away from the local fast food cafe.

Ingredients

  • 1/2 pumpkin (I like butternut)
  • 3 stalks celery and/or carrots
  • 1 onion
  • 2-3 cloves garlic
  • vegetable stock paste (1-2 tbsp) or stock cubes
  • 500mls water
  • coriander / parsley (1/2 C loose packed)
  • 440mls coconut cream / or normal cream if not dairy free

Method

  1. Saute onion and garlic, then add in remaining ingredients (excluding fresh herbs) and bring to the simmer for 10 minutes.
  2. Add in fresh herbs, cook 1min further.
  3. Blend, top with fresh herbs,  and serve!