Ingredients:
Soup Base:
– 1 Whole Medium Pumpkin (about 10inch diameter)
– 1 Whole Celery (stems only)
– 2 Carrots
– 1 Parsnip
– 1 Medium Onion
Extra Vegetables for extra nutrients (add any of these veges you have on hand)
– Capsicum (Bell Pepper)
– Broccoli
– Cauliflower
– Potatoes
– Sweet Potatoes (Kiwis call it kumara)
Directions:
1. Cut up veges and place into a big pot. Fill with water and boil until vegetables are soft.
2. Drain veges. Keep water/vege stock in a separate bowl (you dont want to throw away nutrients dissolved in water!).
3. Let veges cool. Using hand blender / food processor, blend all veges together.
4. Once you’ve blended all the veges, you’ve created your soup pulp. Take the pulp you need for however many servings you’re making and put the rest in the freezer for future meals.
5. Add the vege stock you’ve put aside into the pulp and place on low heat.
6. Now it’s time to flavour your soup!
Here’s 3 ways I flavour my pumpkin soup:
Satay Pumpkin Soup (for 4 servings) *Vegan
– 1/2 cup vegetable stock / vegetable stock cube
– 1 thumb crushed ginger
– 1 clove grated garlic
– 2 tablespoons unsweetened & unsalted peanut butter
– 1 teaspoon turmeric powder
– half teaspoon cumin powder
– 1 teaspoon dry coriander
– handful of fresh coriander leaves
– salt & pepper
– top with chopped peanuts, more fresh coriander and dash of almond milk
– serve with whole grain bread with hummus
Miso Pumpkin Soup (for 4 servings)
– mix in half cup chicken stock / chicken Maggi cubes.
– 2 heaping tablespoons of miso paste
– half teaspoon cumin powder
– salt & pepper
– serve with couple of pieces sushi, or brown rice
Spicy Pumpkin Soup (for 4 servings) *Vegan
– 1/2 cup vegetable stock / vegetable stock cube
– half teaspoon ground nutmeg
– pinch of ground cinnamon
– pinch of ground clove
– salt & pepper
– top with chopped cashews and almond milk
– serve with whole grain bread with olive oil