Creamy pumpkin soup
Prep
5 min
Cook
25 min
Serves
6
Skill
Vegetarian
Prep
5 min
Cook
25 min
Serves
6
Skill
An all time family favourite our Creamy Pumpkin soup is hearty and warming for cold winter nights. This soup is great for using up extra vegies in the fridge and uses our vegan So Good Oat Extra Creamy milk. This dairy free delight is great fresh but it can be reheated and frozen as well for an on the go lunch or a convenient quick and easy dinner later on in the week. Adding a little bit of curry paste will give this soup an extra flavour boost that will out do all other pumpkin soups.
Ingredients
- 1 tbs olive oil
- 1 brown onion, peeled
- 2 garlic cloves, peeled
- 1kg peeled pumpkin
- 2 carrots
- 3 cups salt-reduced vegetable stock (or water)
- 1 cup So GoodTM Oat Extra Creamy
- salt & pepper to taste
Nutrition per serving
633 kJ
energy kj
4 g
protein
0.8 g
saturated fat
5.9 g
dietary fibre
20 g
carbohydrate
15 g
sugars
545 mg
sodium
Method
- Roughly chop onion, garlic, pumpkin
and carrots. - Drizzle olive oil into a large saucepan
or stockpot over medium heat. Add
onion and garlic and sauté for 2 - 3
minutes until onion starts to soften.
Add pumpkin and carrot and stir. - Add stock to the pan, increase heat
to high and bring to the boil. Cover,
reduce heat to low and simmer 20 - 25
minutes, until carrot is tender and
pumpkin easily mashes when pressed
with a fork. Remove pan from stove
and stir through oat milk. - Puree soup until silky smooth.
This can be done in the pot with an
immersion stick blender, or carefully
ladle into a heat-proof blender jug.
If using a blender, you may need to
puree in batches. - Return soup to pan to re-heat if
required, and season with salt and
pepper to taste. Serve warm with
crusty bread and a side salad.
- 1 tbs olive oil
- 1 brown onion, peeled
- 2 garlic cloves, peeled
- 1kg peeled pumpkin
- 2 carrots
- 3 cups salt-reduced vegetable stock (or water)
- 1 cup So GoodTM Oat Extra Creamy
- salt & pepper to taste
Nutrition per serving
633 kJ
energy kj
4 g
protein
0.8 g
saturated fat
5.9 g
dietary fibre
20 g
carbohydrate
15 g
sugars
545 mg
sodium
- Roughly chop onion, garlic, pumpkin
and carrots. - Drizzle olive oil into a large saucepan
or stockpot over medium heat. Add
onion and garlic and sauté for 2 - 3
minutes until onion starts to soften.
Add pumpkin and carrot and stir. - Add stock to the pan, increase heat
to high and bring to the boil. Cover,
reduce heat to low and simmer 20 - 25
minutes, until carrot is tender and
pumpkin easily mashes when pressed
with a fork. Remove pan from stove
and stir through oat milk. - Puree soup until silky smooth.
This can be done in the pot with an
immersion stick blender, or carefully
ladle into a heat-proof blender jug.
If using a blender, you may need to
puree in batches. - Return soup to pan to re-heat if
required, and season with salt and
pepper to taste. Serve warm with
crusty bread and a side salad.