Pumpkin Soup
Gluten, dairy egg and nut free Vegetarian option
Ingredients
- 1.5kg butternut pumpkin
- 6 cloves garlic, chopped
- 1 brown onion (or 2 leaks), chopped
- 1 litre chicken broth
- Generous pinch of sea salt
- ½ teaspoon of cinnamon or nutmeg
- Olive oil for cooking
Instructions
- Cut the skin off the pumpkin and chop into pieces.
- Add the chopped onion to a large pan with some olive oil on medium heat and saute for a couple of minutes.
- Add the chopped pumpkin and turn up the heat a little.
- After 5 mins of cooking and turning the pumpkin add the garlic, salt and cinnamon or nutmeg and fry off for a couple of minutes.
- Add the chicken broth and bring to the boil.
- Turn down heat and simmer until pumpkin in soft.
- Use a handheld blender to blend the soup smooth.
- Add extra salt and/or water if needed.
Notes
Options: Vegetarian – Use vegetable stock or water instead of chicken broth. Fussy tip: Serve a small bowl of the soup alongside something your child is likely to eat and encourage them to try it.