Homemade Pumpkin Soup


1 kg of pumpkin or mixture of starchy vegetables i.e. potato, parsnip, kumara, butternut

1 onion finely diced

6 cloves garlic, minced

1 cup chicken or vegetable stock

1 cup cream or coconut cream or milk

1 teaspoon paprika

½ teaspoon nutmeg

½ teaspoon cinnamon

1 teaspoon ground cumin

Salt and pepper, to taste


Add pumpkin, onion, garlic, stock, herbs and spices into a large pot. Boil rapidly for 15 minutes or until pumpkin is soft. Use a stick blender to smooth then add cream and stir through. Adjust salt and pepper to taste. Serve immediately or freeze for a quick lunch option throughout the colder months.

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