There’s something very comforting about a hot soup. I associate soup with a cold winter’s day or with being tucked into bed with a runny nose. As a child whenever I was sick, my Nana would bring over a hot steaming billy of chunky, mixed vegetable soup. And there was nothing better than a chunk of rustic, toasted bread to mop up with.
This pumpkin soup is taken from quite a few recipes, recipes which I didn’t have all the ingredients for the complete recipe so I took what I had a made a mix up soup. Here’s my version of Pumpkin soup using what I have in my fridge/cupboard:
1 Pumpkin, peeled and chopped
2 or 3 carrots, chopped roughly
1 tomato, chopped
1 red onion
A dash of olive oil
Mixed herbs of your choice (I like rosemary)
2-3 cups of vegetable stock (I use the powdered kind which is then dissolved in hot water)
Firstly, chop the red onion, finely. Heat the olive oil in a large saucepan. Sautee the onion, then add the chopped pumpkin, carrot and tomato. Sautee the vegetables until they get slightly brown, the onion should caramelize a little. Add the vegetable stock and let boil and reduce down until the vegetables are cooked through. Once the vegetables are cooked through, remove from heat and with a stick blender, blend until smooth. If a little thick, add some more stock.