My Aunt, 88 years young and a sharp mind recently asked me if I would be interested in learning a quick and simple soup recipe.
This pumpkin soup is easy to prepare as the ingredients are added into a pot, boiled, blended and served. Leftovers can be placed in containers and frozen.
- Pumpkin or butternut peeled and cut into small cubes.
- Potatoes (sweet potatoes have additional nutrition)
- Cabbage (half head Cabbage chopped)
- Onion (1 onion peeled and chopped)
- Garlic (3-4 crushed cloves of garlic)
- Extra virgin olive oil
- Coarse sea salt
- Cottage cheese (optional).
Cottage cheese: add a swirl of cottage cheese for further richness. Cottage cheese does not make the soup thicker. The thick and creamy texture comes from the pumpkin, potatoes and cabbage.
Add potatoes and some salt into a pot and boil for some 20 minutes. Then add the cabbage, pumpkin, onion, garlic and olive oil and cook until vegetables are tender.
Take off the heat. Using a stick blender, blend until smooth.
Optional: For further richness add the cottage cheese and stir through (do not boil after adding cream).
Add pepper if needed, and serve with parsley (if desired).
And this is what you end up with: a thick and creamy soup loaded with nutrients and flavour!
Try this soup with 2 slices of buttered toast and cheese.