Potato Pumpkin Soup

Rich source of fibre, vitamin C, E and K, carotenoids and many essential nutrients

Potato Pumpkin Soup.JPG

- serves 6 -

 

- 1 middle-sized pumpkin

- 20 small potatoes

- 1 -3 garlic cloves (optional)

- 2 red onions

- 1.5 litre of water or homemade broth

- 0.5 to 1 kg Brussels sprouts

- 1 head of broccoli

- 1 cup of fresh or freeze

-dried sweetcorn

- 2 tbsp dried mixed herbs

 

1. Quarter the pumpkin, remove stem and scrape seeds out

 

2. Peel and wash the potatoes

 

3. Peel and slice garlic and onions and place pumpkin, potatoes, onions, garlic and water in a pot and cover

 

4. Boil water; as soon as it boils, reduce heat and simmer until pumpkin and potatoes are softened (about 30 minutes)

 

5. In the meantime, pre-heat the oven to 175 Celsius; halve the Brussels sprouts and remove broccoli florets from stem; put Brussels sprouts and broccoli florets on a baking tray and bake in the oven for 5 minutes or until browned

 

6. When pumpkin and potatoes are ready, turn off the heat and blend with a hand blender or use a regular blender (wait until the soup is cooled slightly before using the blender!)

 

7. Add Brussels sprouts, broccoli, sweetcorn and herbs to soup and stir

 

8. Enjoy!

 

 

Note: - It is possible to add other vegetables such as (sugar) peas, carrots, cabbage, tomatoes, courgette, spinach to the soup; feel free to add your preferred vegetables and try different combinations. That way, the soup will never get boring. - If preferred, more water can be used. The soup gets lets thick and still tastes great. - If you like to use a pressure cooker, cook the vegetables for 8 minutes on high heat.