Pumpkin Soup
218kcal
Ingredients
1 brown onion
2 celery stalk
2 carrot washed, skin on
2 potatoe washed, skin on
Half a sweet potato peeled
¼ pumpkin peeled
2 litre chicken stock enough to cover veggies in pot
½ – 1 tsp of your preferred spice such as ground nutmeg, paprika and/or ginger
A dash of tabasco
0.5 lemon Juice
Optional: Greek yogurt for serving
Method
- Chop all the vegetables into similar sized pieces (about 2cm)
- Heat a large pot over medium heat. Add all the ingredients and simmer for about half an hour, or until the potatoes and sweet potatoes can be pierced easily with a fork
- Remove the pot from the heat, and allow it to cool slightly. With a stick blender, blend all the ingredients until smooth
- Optional: Serve with spoonful of plain Greek yogurt and bread