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. 1 kg pumpkin flesh, chopped into large chunks (or 250 g carrot 750 g pumpkin) 
  2. 2 medium onions, sliced
  3. 2 cloves of garlic
  4. 750ml chicken or vegetable stock
  5. 250ml-350ml milk 
  6. Salt and pepper
Boil 1-4 till softened, add 5, 6. Blend and serve.

For extra flavour, I added spices like cinnamon, mixed spice, nutmeg and a pinch of curry powder.

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