So simple and so easy.

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Ingredients (serves 4)

  • 1 Med pumpkin
  • 1 Onion chopped or diced
  • 1 Sweet potato
  • 1 Carrot
  • 3 Vegetable stock cubes

Method

  1. Peel and cut all vegetables (roughly chopped). Put all vegetables into stock pot
  2. Add 3 stock cubes
  3. Cover with water and boil until soft
  4. Once pot has cooled use a stick mixer to blend.

Notes... This pumpkin soup can be frozen. Serve with a dollop of low fat sour cream if desired or garlic bread.

  • Adding this to my recipe file. Thanks.

    Reply


  • Will be trying this one soon. Thanks.

    Reply


  • I love trying different recipes for pumpkin soup. Thanks for sharing.

    Reply


  • This recipe does look easy and scrumptious. Thanks for sharing.

    Reply


  • Wonderful especially in the cooler months.

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  • Can see this on the menu a few times this winter.

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  • looks like a good one for these cold days we are having

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  • Pumpkin is on special at the moment, so a good time to make this soup.

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  • This sounds super easy! I had no idea it was this easy.

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  • This is how I make my pumpkin soup too, except I use only one stock cube and some salt and pepper.

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  • Looks and sounds delicious ..thanks so much for sharing.

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  • A delicious winter warmer.

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  • oh I love that this has sweet potato in it – what a great combination – thank you for sharing your delicious look soup recipe :)

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  • This is similar to what I do. I like to fry the onion, together with 3 or 4 cloves of garlic, in some coconut oil and often add some lentils to the stockpot to increase the nutritional value.

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  • Pumpkin soup is one of my favorite soup. I love to find different versions of it.

    Reply

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