Smokey Pumpkin Soup

I am in love with soups at the moment. Give me some veggies and all I’ll want to do is soupefy them! I feel like there’s nothing better in the winter months than sitting down to a nice hearty bowl of soup. So here’s the recipe for my souper 😉 easy…

Smokey Pumpkin Soup

Ingredients:

All preferably Organic

• 1Kg of Kent (or Jap) Pumpkin
• 2 Veggie Stock Cubes
• 2 Coves of Garlic
• 1 Medium sized Onion
• 1.2 Litres of Boiled Water
• 2Tbs of Coconut Oil
• 2tsp of Smokey Paprika
• 1Tbs of Nutritional Yeast Flakes

Method:

1. Prepare the Veggies! Skin the Pumpkin and cut into small cubes (The smaller you cut the quicker the soup will cook), skin and dice the onion and crush your garlic cloves.
2. Boil you water in the kettle.
3. In a big stock pot heat the oil then add the garlic and cook for a minute to infuse with the oil
4. Add the onion and cook till translucent .
5. Meanwhile, add the stock cubes to the boiled water (I use my glass measuring cup to do this in) and stir to dissolve.
6. Add the stock water to the stock pot then add the pumpkin and bring to the boil (if the water doesn’t cover all of the pumpkin, add more until it is completely submerged).
7. Reduce to a good simmer and cover for about 20 minutes, or until the Pumpkin is very soft.
8. When the Pumpkin is very soft it means it’s time to BLEND! Remove the soup fro the heat and blend the soup until smooth! You can do this in a regular blender or it’s easier with a stick blender. 
9. Put the pot of soup back on the heat and add the paprika and nutritional yeast. The Paprika gives the delicious smokey flavour and the Nutritional Yeast gives a subtle creamy flavour. You can add more of each to your own taste.
10. Eat and be warm and merry!

Serves 4

Let me know what you think!!