As soon as the weather cools down, you can expect to find this trusty pot of warmth bubbling away on Nanna’s stove. With pumpkin, spuds, and a few secret touches, this soup is comfort food done the Nanna way: simple, hearty, and delicious.
You will need
Serves 8
- 1/2 butternut pumpkin, peeled and seeds removed
- 1 zucchini
- 2 potatoes, peeled
- 2 carrots, peeled
- 1 brown onion
- 3 tablespoons olive oil
- 1 litre liquid vegetable stock
- Salt and pepper, to taste
- Chilli flakes (optional)
- Handful of parsley, finely chopped
To serve
- Warm crusty bread of any kind
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Chop the pumpkin, zucchini, and onion into roughly 3cm pieces. Cut the potatoes and carrots into smaller 2cm pieces, as they take longer to cook.
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Step 2
In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Stir in the remaining vegetables and cook for about a minute to coat them in oil.
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Step 3
Pour in the stock and bring to a boil with the lid on. Once boiling, reduce to a simmer and leave the lid slightly ajar.
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Step 4
Simmer for 15 minutes, or until the vegetables are soft. Blend until smooth using a stick blender. Add a splash of hot water if the soup is too thick.
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Step 5
Season to taste with salt, pepper, and chilli flakes if using. Stir through the chopped parsley.
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Step 6
Serve hot with crusty bread – or garlic bread if you’re feeling fancy!
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
