Pumpkin Soup

A little bit of soup can be perfect, especially with all the rain we've been getting here in Brisbane. The winner in our house is pumpkin soup. It's definitely a favourite for me because it's packed with flavour, it takes little effort to cook and makes heaps so there's always leftovers to stick in the freezer for another no effort meal or two. Let me share our very simple recipe with you....

Pumpkin Soup

You will need...

1 onion
2 potatoes
1 pumpkin - medium size
2 litres chicken stock

Cut up the pumpkin - you can either keep skin on or off but be sure to wash the skin if you're keeping it.

Peel and roughly chop the potatoes.

Peel and roughly chop the onions.

Put all the vegetables into a large pot with the lid.

Cook on the stove top on high heat until the vegetables are soft.

Take off the heat and cool.

Wizz the vegetables and stock in a blender until smooth.

The soup will be delicious at this stage but if you want to be a little bit naughty you can add about 1/2 a cup of cream.

Tastes even better when you serve it with crusty or garlic/ herb bread.

Here's our little pumpkin after she has eaten a bowl of her favourite, Mum's pumpkin soup. As you can see, it really is delicious!