PUMPKIN SOUP

with sweet potato and carrot

This one is always a hit in our home! The kids might usually turn their nose up at the idea of these veggies on their own but they devour this soup! So healthy and amazing for winter nights. Double the batch if you want to freeze up but you will need a big pot! ⁣

THE INGREDIENTS⁣
2 carrots, cut into 2 cm chunks ⁣
2 medium sweet potato, cut into 2 cm chunks ⁣
1 butternut pumpkin, cut into 2 cm chunks ⁣
2 small onions, diced.⁣
2 cloves garlic, finely chopped ⁣
I tablespoon cumin⁣
4 cups of chicken stock (or veg stock)⁣
Thickened cream (optional)⁣
A handful of shredded Parmesan cheese ⁣
Salt and pepper ⁣

THE METHOD⁣
-heat a large saucepan on medium heat, add a good day of oil and then add the onion and garlic. Cook until onion is softened.⁣
-add the cumin and stir through⁣
-put in all the carrots, potato and pumpkin, stir.⁣
-add all the stock, bring to boil and then simmer for about 45 minutes or until the veg is all soft. ⁣
-use a stick blender the mix into a smooth consistency. ⁣
-stir in Parmesan cheese⁣
-you can add some cooking cream now if you like or just swirl it through when serving. ⁣
-for the adults, top with cracked pepper and crispy fried shallots to make it brilliant! ⁣

Serve with crunchy bread. Enjoy! ⁣

© 2019 The Real Mumma