Pumpkin Soup is considered a favourite in many homes, including ours. You can start it early in the day in a slow cooker or throw it on at the last minute and have a meal within an hour or so.
We like to mix it up when it comes to the serving.
Sometimes we fry off Bacon to throw on top with fresh Parsley from the garden, other times we fry up a mix of Bacon, Pine Nuts, Sunflower Seeds and Pepitas for more crunch.
Our kids aren’t fussed on the lumps from bacon or seeds (more for us), they’d rather raw vegetable sticks or buckwheat crackers to dip in.
1 Butternut Pumpkin – skin and seeds removed.
1 Cauliflower – cut into large florets.
1 Carrot – roughly chopped.
2 Brown Onions – peeled & roughly chopped.
2 Cloves Garlic – peeled & chopped.
1 Long red Chilli – seeds removed & chopped.
1tsp Rapadura Sugar or Pure Maple Syrup.
2C Chicken Stock or Chicken Bone Broth.
2tblsp Olive Oil.
In a large stock pot place your oil and bring to a medium heat.
Add in your Onions, Carrot, Garlic and Chilli.
Allow them to fry off until they are soft and caramelised.
Add Cauliflower when you have achieved a caramelised base and allow that to cook out while stirring for a few minutes.
Add your Pumpkin, Stock/Broth and water and turn to low.
Allow to cook uncovered on the same heat until veg is tender and your liquid has reduced by about half.
Turn off to let cool slightly before stick blending until smooth and creamy.
Even when you think it’s all blitzed, give it a few minutes more. The more you break down the Cauliflower, the creamier the soup becomes.
Pumpkin is a very good source of dietary fibre, vitamin A, Potassium, Manganese and many other key vitamins and nutrients including Vitamin C which helps boost immunity and prevents infections.
Cauliflower contains several anti-cancer phyto-chemicals and is also a good source of vitamin C.
By adding Cauliflower instead of dairy you are increasing vegetable intake and nutritional value; and in an inconspicuous way for little ones who may not be too fond of Cauliflower.