Sometimes our body needs a little love. With all the vitamins and minerals packed into a pumpkin alone, then adding the amazing carrots and apple you’re home and hosed! And the best thing? It’s so yummy! Dear friends of mine, Mary and Pat, gifted me a homegrown Queensland grey and I couldn’t resist! So after having baked pumpkin, steamed pumpkin and a pumpkin gnocchi, I used the rest in this incredibly delicious soup! My kids love this pumpkin soup, I hope you do to!
Ingredients
4 cups (about half a full pumpkin) of chopped Queensland Grey pumpkin
2 chopped carrots
1 green apple
3 cups vegetable stock
1 onion
5 cloves of garlic, chopped or crushed
A splash of olive oil
Salt and pepper
A handful of herbs (I have used thyme, parsley and oregano)
Method
Place a splash of olive oil into a large soup pot. Heat on medium and then add your onion and garlic. Sauté for a few minutes. Now add your vegetables and apple. Stir everything ensuring to coat your veges in the garlic goodness. Now add your stock and bring to the boil. Pop the lid on and turn down to a simmer for half an hour. Add your herbs and let them soak in to the richness of your creation.
How you like your soup will depend on what you do next. Sometimes I mash the soup with a potato masher and add a cup of water. Other times I blend it until super smooth, and just add half a cup of water. This is personal preference, so do as you wish. Season with salt and pepper and serve with love!
mollyandthechooks 