Buttery Pumpkin Soup

You have to agree with me:

This is true comfort food. Right?

I LOVE a creamy pumpkin soup.

It’s a classic dish and so easy to do!

It goes well in a cold day or any other day to be honest.

If it’s winter where you are, even better. You can wrap yourself in a cosy blanket and enjoy this delicious (and nutritional) meal.

Now…

…Forget Jamie Oliver or Donna hay cookbooks.

This recipe that I’m sharing with you today was created by me.

And…believe me, if I can do this, so can you!

This incredible recipe will make you lick the bowl and ask for more!

You can find what you’ll need below:

Ingredients

  • 1/2 (big) butternut pumpkin, or 1 small
  • 1 leek (chop the dark green part off)
  • 6 potatoes
  • 1/2 L grass-fed beef bone broth/stock (or regular beef stock, if you please)
  • 1 L water
  • Sea/Himalayan salt (to taste)
  • 1/2 salad onion (or regular onion)
  • 1 tbs grass-fed butter (or regular butter, if you please)
  • Freshly cracked pepper (to taste)
  • A pinch of Nutmeg
  • A pinch of Paprika hot
  • Chopped Fresh parsley to finish

Method

  1. Peel the pumpkin and potatoes and cut them into medium pieces.
  2. Wash and chop the leek, the salad onion and the parsley (save the parsley for later).
  3. Heat the pan and put 1 tbs of butter and the chopped onion, potatoes, pumpkin and leek. Slightly brown them and add the spices and salt.
  4. Pour the water and the broth in and bring it to boil.
  5. After the potatoes are cooked, turn it off and transfer the content from the pan to a blender. Do the veggie chunks first and then add a little bit of the broth. Blend it well. (You can control how thick or running the soup will be by adding more or less stock.)
  6. Bring the soup back to a pan and, if necessary, heat it again.
  7. Serve the soup hot and finish with some chopped parsley.
  8. Enjoy it!

 

Keep in mind:

  • Always go for the freshest and healthiest ingredients.
  • You can also modify the recipe according to your personal taste. (e.g. you can try it next time with roasted pumpkin).
  • You can adapt this recipe to use your Thermomix or any slow cooker.
  • Any variation might cause a slightly different taste from the original recipe.
  • If there’s any leftovers, keep it in the fridge – better consumed within 3 days. Or, freeze it and keep it for up to 3 months.

 

 

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