Nanna’s Pumpkin Soup Recipe
This recipe is rated 4.8 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
The Nanna Diaries
Soups
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
