Creamy pumpkin soup

  • Skill Easy
  • Prep time 5 mins
  • Cook time 25 mins
  • Servings 6
4.3/5 - (35 votes)
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
  • 2 garlic cloves
  • 1kg peeled pumpkin
  • 2 carrot
  • 3 cups reduced-salt vegetable stock (or water)
  • 1 cup So GoodTM Oat Extra Creamy
  • Salt & pepper to taste

 

Method

  1. Roughly chop onion, garlic, pumpkin
    and carrots.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tips

  • Soup re-heats and freezes well. Store extras covered in the fridge, or cool completely and divide into lunch-sized servings for the freezer.
  • Sprinkle soup with toasted pepitas (pumpkin seeds) to serve.
  • For a flavour boost, add a tablespoon of curry paste or your favourite spices to the onions and cook for a minute before adding the stock.
  • For a gluten free option, choose gluten free stock
  • Per Serve
  • Energy (kJ)
    633
  • Energy (Cal)
    151
  • Protein (g)
    4
  • Fat (g)
    5
  • Saturated Fat (g)
    0.8
  • Carbohydrate (g)
    20
  • Sugars (g)
    15
  • Dietary Fibre (g)
    5.9
  • Sodium (mg)
    545
  • Potassium (mg)
    782
  • Iron (mg)
    1.1
  • Calcium (mg)
    122