Pumpkin soup is the perfect fall treat. It’s warm, cozy and delicious!
Ingredients
1 x 450g Llaeth Y Llan Natural Yogurt Pot
1 x Medium Sized Pumpkin
3 x Potatoes
2 x Carrots
1 x Leek
2 x Spring Onions
2 x Onions
2 x Vegetable/Chicken Stock Cubes
1tsp Ground Nutmeg
1tsp Ground Cinnamon
Salt & Pepper
Fresh Coriander
Water
Instructions
Preparation
- Scoop out the pumpkin and discard the seeds, then cut this into bite-sized pieces.
- Peel the potatoes and cut these into bite-sized pieces.
- Peel the carrots and cut these into bite-sized pieces.
- Finely chop the onions, spring onions, and leek.
Method
- Place a large cooking pan over medium to high heat.
- Add olive oil to the pan and let this warm up.
- Add all the ingredients to the pan and cook these for 5 minutes. Do not let these caramelise.
- Add water to cover all the vegetables.
- Add your stock cubes to the pan, then add the nutmeg and cinnamon.
- Season all of this with salt and pepper to taste.
- Place a lid on the pan and let it boil for about 15 minutes, then turn down the heat to simmer for 5 minutes, stirring occasionally, or until the potatoes and carrots have softened.
- Take the pan off the heat and let it cool down for a few minutes.
- Using a blender, blend the ingredients until smooth with no lumps.
- Stir in 250g of the yogurt, then finely chop the coriander and add this to the pumpkin soup.
- Ladle the soup into bowls, swirl in some more yogurt and decorate with some more chopped coriander and serve.
Share the love…
