Autumn Inspired Pumpkin Soup

Autumn Inspired Pumpkin Soup

Serves 8

 We may have some warm Easter weather ahead of us this week, but we’re still craving the comfort pumpkin soup brings.

Recipe created for @topshelffruits

500g pumpkin, cut into 10 cm pieces, skin removed

2 potatoes, peeled and cut into thirds

1 large carrot, peeled and cut into 6 pieces

1 brown onion, roots removed

2 cloves garlic, peeled

4 c water or stock

Salt & pepper to taste

Herb Bouquet Garni,

½ c cream

Place all ingredients in a stockpot and pour in enough water or stock to almost cover the veggies.

Pop on a lid and bring to boil, turn heat to low and simmer until veggies are soft.

If there is still a lot of water in the pot and the soup is to runny, pour off a little liquid and reserve it just in case you need to add it back in.

Discard the onion and herbs and blend with a stick blender or in a blender.

Season with salt and pepper to taste and drizzle in some cream if desired.