Pumpkin Soup

This soup is so amazingly simple! Especially now that pumpkins are widely available and cheap you can make this soup every week, or make big batches and freeze it up to two months, for quick healthy comforting winter dinners. If you are planning on freezing the soup, don’t add the double cream before freezing but add it when you are warming up the soup after defrosting.

You’ll need
ServesΒ 4. Prep time: 10 minutes. Cooking time: 30 minutes.

1 tablespoon olive oil
2 medium onions, diced
2 teaspoons turmeric powder
1 medium pumpkin, peeled, pitted and diced
1 – 1,5 L vegetable stock
optional: 100ml double cream (nice for the creaminess but you can skip if you do not eat dairy or want to avoid any needless calories)

In a pan, fry the diced onions on olive oil on medium heat for about 4 minutes until a bit softened. Add turmeric powder and pumpkin chunks and stir occasionally. When the pumpkin has softened add the vegetable stock (add 1L to make a very thick soup or 1,5L to make a more runny soup), and let boil for 10 minutes. Take off heat and blend in a blender. Your soup is now done! You can add the double cream now, serve without double cream, or freeze the soup for later. Enjoy!

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