You know, I’ve never thought of myself as a pumpkin fan, but recently I’ve just really grown to love it! There are certain things Ben will hop into the kitchen for and whip up and this soup is one of them. It’s just plain tasty.
You will need:
300 grams of pumpkin squash
3/4 liter of veggie broth
1/2 liter of milk
1 medium sized potato
1/2 of a medium onion
Parsley, salt, and pepper to taste
Let’s do this:
Combine milk and broth; boil lightly on medium heat. Peel and cube the potato, squash, and onion. Add to boiling liquid mixture. Let boil until veggies are cooked and soft. (If a film of milk forms on the surface, just scoop that off and toss out.)
Once veggies are cooked, pour mixture into a blender and blend to desired consistency. Pour back into the pot, add spices, and simmer 15 minutes.
Pair this soup with a fresh salad or biscuits and you’ve got yourself a phenomenal meal for a wintery day, sick day, or just a soup day! We’d love to know what you think and how you tweaked it to make it to your liking!