Rachael Finch

Wintery Pumpkin Soup

One of my favourite parts to winter is a warm bowl of creamy soup on the couch. Or any time of the year for that matter. It’s quick and easy and you can use whatever you have in your fridge at the time. Once you blend all the ingredients together no one will know what you’ve added so that means sneaking in those extra veggies for the fam – just don’t overdo it. Simplicity is bliss.

I made this one recently it turned out pretty spesh. I made enough to reheat for lunch the following day.

Creamy winter pumpkin soup. Dairy free. Immune booster.
1/2 kent pumpkin, diced + skin removed
2 large carrots, peeled + chopped
1 can chickpeas, drained
1 onion, quartered
2 cloves garlic
Tsp ginger
Light Coconut milk to taste
Salt & pepper to taste

1. Place all ingredients except coconut milk in large saucepan & cover with water
2. Bring to boil and cook until vegetables are soft
3. Blend soup in batches to a purée & serve into bowls.
4. Stir in coconut milk & S+P to taste. Smile and enjoy!

Option to serve with crusty toasted rye or spelt bread but I wanted to keep it light. Love Rach x

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