Perfect Pumpkin, Carrot and Potato Soup!!
Author: www.sparklesintheeveryday.com
Recipe type: soup
Serves: 4
- ½ large pumpkin - cut into cubes
- 1 onion sliced
- 20g butter
- 1.5 litres (6 cups) of chicken stock (use a gluten free stock if you want a gluten free soup)
- 2 carrots - diced
- 3 medium potatoes - diced
- a good dose of nutmeg - 1 teaspoon
- ½ teaspoon of cinnamon
- freshly cracked black pepper
- salt to taste
- sour cream fresh chives to serve
- In a large saucepan, heat to a medium heat and in the butter and onions
- Fry the onions in the butter until they are soft
- Add in the diced pumpkin, diced carrots and diced potatoes and stir through the butter and onion mixture and cook for a minute or so.
- Add in the chicken stock and bring to the boil
- Add in the nutmeg and cinnamon, salt and pepper
- Stir to combine and add the lid and reduce the heat to simmer
- Simmer for ½ to ¾ an hour or till the vegetables are soft when pressed with a wooden spoon.
- Using a stick blender, blend the soup until the vehgeatble pieces are all blended and the soup mixture is thick (or to your liking)
- Serve in a large bowl, top with sour cream and sprinkle with chives. Finish with cracked pepper and salt to your liking.
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2017/07/perfect-pumpkin-carrot-and-potato-soup.html
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