Wednesday, November 30, 2016

Recipe: Classic Easy Pumpkin Soup

So easy and yum! I normally make 1.5 portion and keep some in the freezer.

It is such a healthy and convenient breakfast. I would love to take it again with some crusty bread, thumbs up!

Recipe from:

  • 1 kg pumpkin flesh, chopped into large chunks (used 250 g carrot 750 g pumpkin) 
  • 2 medium onions, sliced
  • 2 cloves of garlic
  • 3 cups / 750ml chicken or vegetable stock
  • 1 cup / 250ml milk 
  • Salt and pepper
For extra flavour, I added spices like cinnamon, mixed spice, nutmeg and a pinch of curry powder.

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