As the coldest of winter days hit us now, it is important to stay warm, stay healthy and stay comfortable! My Mum’s famous pumpkin soup does all three of these things and is also deliciously yummy. It is perfect served steaming hot with a sprinkling of fresh parsley (to detoxify and keep colds a bay), it’s simple and easy to prepare and can be frozen for future meals. Here is the original recipe for Mum’s Pumpkin Soup:
1 onion, chopped
2-3 rashers bacon, chopped
1 teaspoon curry powder
2-3 celery stalks
2-3 potatoes or 1-2 sweet potatoes
3/4- 1 whole pumpkin, in chunks
1- 1 1/2 litres water
1 chicken stock cube
Salt and pepper to taste
1. In a large pot fry off bacon and onion in a little olive oil until onion is golden brown. Add teaspoon of curry powder and stir together.
2. Add chopped vegetables. Add enough water to cover all vegetables. Crush and add stock cube. Stir, put lid on and leave to boil until all vegetables are mushy and soft.
3. Using a stick blender blend the soup until it is a smooth, but slightly thick soup consistency. Add water if a more liquid soup is desired. Add salt and pepper to taste. Serve hot.
*Soup can be made vegetarian by omitting bacon and using vegetable stock (liquid) instead of chicken stock cubes.
*Almost any vegetables can be added to the soup, so use up any slightly old or lonely veggies!
*To freeze, first cool the soup and then pour into container and place in freezer. Once removed and defrosted it shouldn’t be refrozen. Soup should store in fridge for up to one week.