Thanksgiving is just around the corner and our hearty pumpkin soup is the perfect addition to your dinner table.

Pumpkin Soup Recipe

Ingredients:

1 kg pumpkin/butternut, peeled, deseeded

1 large carrot, washed

1 potato (floury), peeled

1 smaller leek, washed

1 large red onion

4 tbsp EV olive or sunflower oil

Sprig of thyme

Bay leaf

Method:

Chop the pumpkin, carrot and potato into smaller 2cm cubes.
Finely slice the leek and red onion.
Place a heavy-based saucepan on medium heat, add the oil, onions and leek while constantly stirring without becoming brown.
Add the herbs, and any spices until they become fragrant.
Add the pumpkin, potato, and carrot and season with salt and pepper.
Simmer for 25 minutes until soft.
Purée in a jug blender and then pass through a fine-meshed sieve.
Bring back to the boil, while checking the desired consistency and seasoning.
Garnish with soft green herbs, like coriander, Italian parsley, chives, or sorrel.

Serve with our honey and yoghurt bread!

Optional:
Add grated nutmeg and cinnamon stick or garam masala. Remove the stick before blending.
We use little or no dairy or flour in this soup to respect the various dietary needs of our guests. However, you may use butter, cream, coconut oil, coconut cream or any nut-based milk. Add your desired cream/milk to the soup just before serving.