No Broth Pumpkin Soup

Yaaas! I wanna share this:

I typically meal prep on Sundays barring events, family obligations or a Gilmore Girls marathon so finding it within me to make an actual meal for dinner that night is always a challenge. This past Sunday, I found a solution to this. My mum had brought over some pre-peeled, pre cut pumpkin and butternut that had been sitting in my freezer for quite sometime. I was craving some soup and I needed to create space in my freezer so I knew I was going to make soup. I didn’t have any kind of stock or broth but it turned out just as delicious.

No Broth Pumpkin Soup

You will need:

Half a pumpkin, peeled and quartered

Half a butternut, peeled, and quartered

2 carrots, peeled and chopped into chunky pieces

1 onion, diced

3 cloves garlic, finely chopped

1 sprig rosemary (optional)

1/2 teaspoon paprika

1/2 teaspoon of salt

1/2 teaspoon of crushed black pepper

2 tablespoons of cooking oil

1/2 cup milk (optional)

Enough water to cover the veggies in the pot

Pumpkin 1

How to:

Fry the onions gently and add in the garlic. When browned slightly, add in the pumpkin, butternut and carrots and turn the heat to high. Stir constantly to stop it from sticking.

Add in your salt, black pepper, paprika. Stir for about 2 minutes then turn the heat back down.

Add in enough water to cover the contents of the pot, throw in the rosemary and leave on medium heat to boil.

When all the veggies are soft when pricked with a fork (about 15 minutes) take it off the heat.

(THIS PART IS IMPORTANT) Let the soup cool a little before the next step! Anything hot in a blender doesn’t end well.

Pour all contents into a blender (take out the rosemary if you don’t want it blended in) and pulse until it forms a puree.

Return the puree into a pot, stir it around on medium heat for about 3 minutes and turn it off. Add in your milk and it is ready to serve. You can add milk to each serving like I do to thin the soup out or to the whole batch. It’s really up to you.

Pumpkin 2

Serve piping hot with buttered toast or tomato and cheddar sandwiches  on wholemeal (my fave). I added some fresh cracked pepper to mine just before eating it. Delish!

Ready to give it a go? Make sure you tell me how it turns out in the comments below!

Pumpkin 4

Yaaas! I wanna share this:

Gathoni

Reader. Cook. Partner. Explorer.

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