Pumpkin & carrot soup
Pumpkin & carrot soup
This thick and creamy soup is delicious, low cost and super easy to make. It is the perfect lunch to warm you up on a cold day and freezes really well too.
Ingredients:
1 pumpkin, peeled and chopped into 6cm chunks
4 large carrots, peeled and chopped into 3cm slices
2 onions, peeled and quartered
5 cloves of garlic, peeled
4 cups of stock
2 tbsp extra virgin olive oil
How to make:
Place the pumpkin, carrots, onion and garlic into a large bowl or bag and pour over oil, stir in the bowl or shake in the bag to coat.
Bake on a lined oven proof tray for around 35- 45 minutes at 180degrees or until the vegetables are soft. Move the vegetables around every 15minutes to ensure they cook evenly and if they start to brown too much, cover with foil for the remaining cooking time to avoid any burnt bits!
Heat the stock in a large pan and add the cooked vegetables then blitz with a hand blender. Alternatively, place the cooked vegetables into a large jug blender and add the cold stock, blend and then heat the soup up to the desired temperature before serving.
