It's wintry today in Melbourne & wanted to make pumpkin soup for hubby & the kids for dinner, & also have some for myself for lunch. I won't be home I am catching up with a friend for dinner.
I wanted to share my version of this old winter staple. I don't measure a thing it's all done by eye & to be honest you can't really go wrong, unless you add too much water.
Pumpkin - I use a whole one, one that's a bit smaller than a dinner plate.
4-6 large carrots
2 medium onions
Peel all veggies & dice.
Don't dice pumpkin pieces too large or it takes longer to cook.
Throw them all in a pot.
Fill pot with water & stop about 2cm before you reach the top of the veggies.
Add about 4 teaspoons of stock, today I used chicken as I was out of veggie.
Boil until all veggies are soft.
Get out the bar mix & blend.
I used to add a touch of nutmeg, but found Hudson did not eat it after I added, that so I eliminated it.
It's such a simple & healthy meal there is not a gram of fat & so full of goodness.
That is it.
Today's portion took me about 40mins to make & that included chopping the veggies.
This is what I ate today.
image by tigesandweince