Making homemade soups are a perfect way to use up vegetables in your fridge, reducing less food wastage that your hard earned money was spent on, and they're healthy and taste delicious. This pumpkin soup recipe is ideal for a big batch cooking if you want to double it and put it in the freezer for those busy days and where you run out of time to cook, avoiding expensive take away orders.
Ingredients
1/2 a pumkin
2 carrots
2 small potatoes
1/2 an onion
2 garlic cloves
1 tablespoon of fresh herbs - what ever you have but I use thyme, oregano and rosemary
2 teaspoons of stock powder
1 tablespoon of Olive oil
Boiling water to cover vegetables in pot
Salt & pepper to taste
You can make this with just pumpkin as the solo vegetable too, I just like to add more vegetables that I have in the fridge.
Method
1. Cut up vegetables & bake on tray, with olive oil & salt paper mixed through for 1 hour on 180°C
2. Add vegetables to saucepan with stock, herbs and boiling water that covers the vegetables, simmer for 30 mins with no lid3. Take off stove & blend until a smooth texture
