Serves – 8 – 10 cups
Total time – 1 hour 30 mins (including preparation – 15mins, rest time – 20/30mins)
Pumpkin 1 Kg
Potatoes 2 Big potatoes/ 3 small potatoes
Carrot 1 medium
Garlic 4-5 Cloves
Dried Red Chillies 2
Olive Oil 2 tbsp
Stock (chicken/veg) 4 cups/ 1 litre
Salt and pepper to taste
Toppings roasted/fried garlic, roasted/fried ginger, roasted pumpkin seeds
- Prepare all the vegetables – Simply smash the garlic cloves, to release the flavours and peel the veggies and chop roughly (the smaller you chop the faster they’ll cook)
- Prepare your stock –
– Boil 4 cups of water and add two stock cubes. Keep aside, OR
– Use your homemade basic stock (recipe attached)
- In a big pot, heat the olive oil on medium high heat.
- Once hot, add the garlic and onion and break the red chillies into the pan. Stir in between so it does not stick to the pan.
- Once the onion starts to turn translucent, add the rest of the veggies and let them cook for 5mins.
- Add in the stock, bring it to a boil and cover the pot and let it simmer for around 25-30mins.
- Once the time has lapsed, poke the veggies with a fork – if they easily break apart, remove the pot from the heat. Let it cool for around 20-30 minutes before blending. (If you blend the soup while it’s still hot, there are chances of the lid popping off and you splashing your walls with some delicious pumpkin soup. 😉 )
- Once cool, blend the soup in a mixer or with your hand blender.
- Bring the soup back to a boil. Add some salt, pepper and chilli flakes to taste.
- Serve in big bowls or cups and top with the topping of your choice – I like to add roasted garlic and roasted pumpkin seeds.
- The leftover soup will last you 4-5 days in the fridge.