Soup season is upon us!
With Halloween fast approaching, this healthy pumpkin soup recipe is a must try.
Home made soup is so easy to make, requires little to no previous cooking skills, and can be knocked up in batches big enough to last a few days, serve a large party, or freeze in batches to serve your requirements.
Not much beats a homemade soup, and made from scratch, is a great way to impress friends and family, with flavour(s) and nutritional returns far outweighing a store bought carton or can, every time!
Have you ever checked the ingredients list in a supposed ‘fresh’ carton of supermarket soup? It baffles me how a soup, even stored in a refrigerator, can have a use by date of up to a month away. These soups are generally laden with cream and/or milk, additives and too much salt, and the ‘skinny’ option is usually worse!
A fresh soup made at home on the other hand, requires a small effort of chopping and popping a handful of whole and heartily nutritious ingredients into a pot, a boil and simmer of around 20-30 minutes, and you can guarantee every ingredient is fresh and good for you. A win-win situation I say!
Here’s what you will need, and my instructions to follow…
NOTE: If you happen across this recipe post away from Halloween or pumpkin season, simply switch the pumpkin to butternut squash, two large should do it.
Don’t forget to carve your pumpkin while the soup simmers!
As always, I do hope you enjoy this recipe.