Pumpkin Soup

Delicious, very easy, and just what the soul needs when it’s cold and raining outside. This recipe is a tribute to my Grandma who gave me the original recipe. Simple flavours designed to allow fresh ingredients room to sing. The better your chicken stock, the better your soup will be.

Ingredients

• 1/4 small pumpkin (my favourite is butternut pumpkin)
• 2 large sweet potato (see note)
• 1 chicken stock cube (or ideally 500mL home made chicken stock)

Method

1. Boil a kettle full of water (or heat up your chicken stock on the stovetop)
2. Chop pumpkin into approx 3cm cubes and sweet potato into approx 2.5cm cubes.
3. Place pumpkin and sweet potato into large pot with stock or stock cube and just enough boiling water to almost cover the veggies.
4. Boil until veggies are soft and fall apart when poked with a fork.
5. Cool slightly, then mix with a handheld blender until smooth.
6. Season with salt and pepper

Enjoy with sourdough bread

Note 1; in this recipe the quantities are  purposefully left a bit vague. Essentially you want roughly the slightly more pumpkin than sweet potato, however both these veggies come in varying sizes, so just make sure you have the right amount of sweet potato relative to pumpkin.