Serve: 16 (2 cups per serve) Calories: 168 per serve
This is a very quick and filling vegetarian option that is nourishing and warming. It is packed with vegies and LOTS of garlic to help boost our immune system during the colder months.
Prep time: ~10 minutes. Cooking time: ~1hr 10mins
3.8kg pumpkin flesh (weight after baking and trimming)
3 medium brown onions, roughly chopped
2 medium washed potatoes, roughly chopped
1 leek, chopped
2 whole garlic bulbs, peeled and roughly chopped
14 cups vegetable stock, salt reduced
Preheat oven to 200 degree Celsius.
Chop up whole pumpkin(s) into a few pieces; remove seeds, season with pepper, wrap in alfoil, place on baking tray and bake in oven for 40 minutes or until soft. All to cool slightly then remove skin. Weigh out the required amount of pumpkin flesh. (See tips re surplus pumpkin)
Spray saucepan with small amount of oil and cook onions, leek, potatoes and garlic over a medium heat for 5 minutes or until onion is soft.
Add all other vegetables and stock.
Bring to the boil and then reduce heat and allow to simmer for 20 – 30 minutes (or until all vegetable are soft).
Blend until smooth. Season to taste with pepper.
Don’t worry about exactly how much raw pumpkin to buy – get one or two whole pumpkins approximating 5kg including skin & seeds. After baking, remove skin and weigh the flesh. You may have a surplus. You could include this in the soup and recalculate the calories in the recipe to accommodate or alternatively, use the pumpkin on wraps for
lunch or serve with other vegies at dinner.
Freezes well! We always have a stash for those busy days or can’t be bothered nights.
This recipe uses a lot of garlic – reduce to your liking.