Two Ingredient Pumpkin Soup
Hey there,
I’ve mentioned on Twitter and Facebook in the last couple of days that I have an uber simple and YUMMY pumpkin soup recipe to share with you. Well, today is the day!
I grew up on Pumpkin Soup…it’s a hugely popular Aussie favourite and I have fond memories of cold Sunday afternoons and nights eating freshly made pumpkin soup with crusty wholegrain rolls with my family.
If you like simple, clean recipes with minimal ingredients that still taste rich and indulgent, this is the recipe for you! Just check out the short ingredient list…
Quick And Creamy Pumpkin Soup
2 cloves of garlic
1/2 jap pumpkin, peeled and cubed
Sea salt and black pepper to taste
Place the cubed pumpkin and garlic cloves in a pot with enough water to just cover.
Bring to the boil and then simmer on low heat until the pumpkin is soft.
Using a hand blender or a counter top blender, blend the soup until creamy. I like to pour out about a half cup of water so the soup is extra thick but it’s entirely up to you how thick or thin you would like your soup.
Add you sea salt and black pepper to taste. Voila! It can’t get any easier than that!
I enjoyed this soup after a big green salad with avocado and fresh herbs and it was truly divine!
What does pumpkin or pumpkin soup bring to mind for you? Let me know if there are any other veggie soup recipes you would love to have crated for you.Just leave a comment below with your request!
Have a great Thursday!
Casey xo
An easy raw fall soup:)
Isn't it amazing how delicious winter squashes are all on their own? I've been enjoying an heirloom squash variety called "black futzu" with just a teeny bit of sea salt on it. It's a funky look squash. I need to photograph and blog about it
This soup was so easy and so good! Loved it! I did add a touch of real butter to it at the end.
Thanks for the great recipe!
I'm so glad you liked it!
Marlena, sounds divine…never heard of them before! Send me one in the post?