1 onion, finely chopped
1 clove garlic, finely chopped
150g floury potatoes, diced
2 carrots, diced
450g pumpkin flesh, cubed
650ml (2⅔ cups) vegetable stock
10g ginger root, grated (optional)
½ tsp lemon juice
freshly ground black pepper
1 pinch grated nutmeg
parmesan cheese, grated
toasted crusty bread
- Heat the butter in a large pan and cook the onion and garlic until softened. Add the potatoes, carrots and pumpkin and cook for a few minutes.
- Stir in the vegetable stock, bring to a boil, then cook gently for 10 minutes until the vegetables are soft. Puree in a blender or push through a sieve. Add a little more stock if desired.
- Add the ginger and season with lemon juice, salt, pepper and nutmeg. Reheat gently.
- Pour into warm serving bowls. Garnish with parsley, parmesan and black pepper. Serve with toasted bread. Store in the refrigerator for up to two days.
Tip: No potatoes? Short on carrots? Making this a purely pumpkin affair will work just fine.
Leftovers: Freeze leftover soup in individual portions for quick meals for one.