Pumpkin soup is one of the delicious soups. You can make a full meal out of that after adding extra vegetables in to it. When you add extra vegetables it tastes so nice giving extra flavour to it.

This can be a good winter warmer and a vegetarian dish too. If you are a vegan try leaving butter and cream and instead use olive oil and rice cream or coconut milk.

This recipe will serve 4 people.

1-P1070751
Cut 2-3 stalks of celery, several cloves of garlic, one large onion and white part of the leek. Add parsley or celery leaves.
1-P1070752
Cut 400 g Pumpkin (I used Kent Pumpkin) and 2 large potatoes.
2-P1070753
Add one serving size for each person plus one extra for cooking. If you use stock powder  add 2 tsp in to it or use stock water instead water. I used 1/4 cup of whipping cream. Add salt and pepper to your taste.
3-P1070754
Add butter or olive oil in to a pot. Put it on the stove.
4-P1070757
Add all the chopped vegetables in to it.
5-P1070758
When the onions are translucent add the chopped up pumpkin and potatoes.
6-P1070759
Add the measured stock water in to the pot..
7-P1070760
Bring to boil and simmer 45 minutes to 1 hour.
8-P1070762
Leave to cool down and add to a blender and add the cream too.
9-P1070763
Serve hot with crusty bread or a bread roll.