- 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 No Added Sugar
- Salt & pepper to taste
Creamy pumpkin soup
Serves: 4-6
Prep: 5
Cook: 25
Ingredients
Method
Step 1
Roughly chop onion, garlic, pumpkinStep 2
Drizzle olive oil into a large saucepanStep 3
Add stock to the pan, increase heatStep 4
Puree soup until silky smooth.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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