Creamy pumpkin soup

Serves: 6
Prep: 5
Cook: 25

An all time family favourite our Creamy Pumpkin soup is hearty and warming for cold winter nights. This soup is great for using up extra vegies in the fridge and uses our vegan So Good Oat Extra Creamy milk. This dairy free delight is great fresh but it can be reheated and frozen as well for an on the go lunch or a convenient quick and easy dinner later on in the week. Adding a little bit of curry paste will give this soup an extra flavour boost that will out do all other pumpkin soups. 

Ingredients

  • 1 tbs olive oil
  • 1 brown onion
  • 2 garlic cloves
  • 1kg peeled pumpkin
  • 2 carrot
  • 3 cups reduced-salt vegetable stock (or water)
  • 1 cup So GoodTM Oat Extra Creamy
  • Salt & pepper to taste

 

Method

  1. Step 1

    Roughly chop onion, garlic, pumpkin

  2. Step 2

    Drizzle olive oil into a large saucepan

  3. Step 3

    Add stock to the pan, increase heat

  4. Step 4

    Puree soup until silky smooth.

  5. Step 5

    Return soup to pan to re-heat if

Tips

  • Soup re-heats and freezes well. Store extras covered in the fridge, or cool completely and divide into lunch-sized servings for the freezer.
  • Sprinkle soup with toasted pepitas (pumpkin seeds) to serve.
  • For a flavour boost, add a tablespoon of curry paste or your favourite spices to the onions and cook for a minute before adding the stock.
  • For a gluten free option, choose gluten free stock

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