Ingredients for Pumpkin Soup:
Seasonal veggies like pumpkin, Zucchini, carrot and Potato (You could use sweet potato)
Seasoning: Basil and cumin (I like to use fresh herbs)
Optional: You could add some Coconut milk or Almond Milk to make the soup creamier
1. Put all your vegetables into a slow cooker.
2. Add a good drizzle of Olive Oil and your Seasoning
3. Add in the vegetable stock
3.When the vegetables are lovely and golden and gooey you know they are ready.
4.Add all ingredients to blender with some vegetable stock.
5.Pour into bowls, garnish with chopped nuts and serve with some flaky bread of your choice.
Calories per serve: 152 – 206 Calories for more information please check the link
and there it is mid week meal done and dusted……. yaaaayyy!
Also Left overs can be frozen for up to a month to enjoy later.
If you liked this you will love my Fried Rice recipe. Give it a go, let me know what you think ….
p.s Highly recommend this for all you busy mums out there!! Its a kiddie-pleaser this one!! You could add some crusty bread too!
pps. Let me know what you think of this recipe, add a pic of yours to the comments below, I’d love to see it! 🙂