Colder days call for soup! We're obsessed with the pumpkin soup recipe by Sabor Intenso, a Portuguese lady on Youtube, and we've just made another batch, so I thought I might share it here with some minor tweaks. It's an easy, creamy and quick soup base, super versatile, that you can top with spinach, bacon, seeds, croutons...you name it!
Ingredients:
- 500g of diced butternut squash
- 2 large potatoes diced
- 1 white part of a leek chopped in half moons
- 2 large carrots diced
- 1 chicken stock cube
- 1L of water
- Olive oil
- Salt to taste
Instructions:
- Add olive oil to a pot, add the leek and let it sautee until soft.
- Add the carrots, potatoes, pumpkin, chicken stock cube and water.
- Let it boil and cook until all the vegetables are soft.
- Remove from the heat. Using a hand blender, blend everything until the soup is creamy.
- Add more water if needed, adjust the salt and serve in cute bowls.
Optional:
- You can add spinach to the soup after blending. Just let it cook again for 10 more minutes.
- Serve it topped with seeds, bacon or croutons.
Note: we love butternut squash for this recipe because it isn't too sweet, but you can use any type of pumpkin you like.
Hope you enjoy it!
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