Sunday, 6 December 2015

Homegrown Organic Pumpkin Soup

I love having soups all year round but there is something about this time of the year which is perfect for soups. I wanted to share with y'all one of my family favourite and one that is perfect for this time of year as it uses seasonal vegetables.
If you have been following me for a while now, you know that my family have an allotment and that the majority of the vegetables we eat are homegrown and I am very happy to say that everything in this soup bar the stock was actually grown and harvested from our allotment. #teamorganic
  • 2 leeks
  • A large pumpkin or two small ones like I used
  • 2 large onions
  • 3 Minced garlic gloves
  • 1 Liter vegetable stock
  • 3 cups of water
  • Black Pepper 
  • Chopped Coriander
Please note that you can also use salt, but due to my family health problems we do not cook with salt in any of our meals.
 How to:

  1. Peel and chop the pumpkin into chunk. Then peel and slice the onions.
  2. Add olive oil, your copped leaks onions garlic and black pepper and cook until the onions soften.
  3. Add all the remaining ingredients and boil for about half an hour or until the pumpkin is tender
  4. Use a blender or food processor to puree the soup
  5. Reheat and serve with some fresh herbs and some garlic bread.
  6. This soup stores really well and you can reheat as desires. Since we dont use any dairy it can also be frozen and reheated as desired
This will make enough to feed 8-10 people. Its so simple to make and sometimes when we have parsnip at home I normally add in one or two as well for extra flavouring. But this is the perfect winter soup for me as it used up the pumpkin that we had left over from the autumn harvest.

Let me know if you try it and hashtag it #issiepumpkinsoup for me see.

Happy Sunday everyone and I will talk to y'all soon.

Love ya
Issie xox


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Issie xox

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