Best ever pumpkin soup
Super simple and yum! Uses common ingredients with easy substitutes - great for a quick mid-week meal (with leftovers for lunch!).
|1 cup||Pumpkin, peeled and roughly chopped|
|5 medium||Carrots, peel if you like, roughly chopped|
|3 medium||Kumara, peeled and roughly chopped|
|300 g||Ham, chopped & fried lightly, leave out for vege option|
|3 small||Onions, or red onion, chopped & fried with ham|
|5 sprinkles||Nutmeg, to taste|
|3 sprinkles||Ground fennel seeds, to your taste|
|1 cube||Chicken stock, or vege stock if preferred|
|1 pot||Cream cheese, substitute with milk or cream|
- Bring the first 9 ingredients to a simmer together in a large pot on the stove top. The quantities don't need to be exact - work with what's in your pantry and fridge! Let the pot bubble away gently for up to an hour, until veg are soft.
- Remove pot from heat, blend with a stick blender to a smooth consistency.
- Add up to 1 tub of cream cheese (amount depends on how creamy you want the soup, milk or cream will also work), return to stove top, stir and heat through.
- Serve with crusty bread, yum! :-)