Creamy Butternut Pumpkin, Kumara & Carrot Soup

I’m not usually a soup person, but I love this one. I make it a lot during winter and the whole family loves it.

It’s really quick and easy, but the best thing about it is its pretty versatile and forgiving. As long as you have your main starch vegetables in there, you can really add whatever other veggies you have in your fridge that need using. It’s really yum if you add potatoes too. You can also change up the soup mix flavour. The only reason I add soup mix is for the protein and nutrition from the lentils, barley etc,

The other great thing about this is it’s a dairy free creamy soup, which are hard to come by. I love that it’s a smooth and creamy soup, so you do need a stick blender for this recipe.

So here you go!

Ingredients

1/2 butternut pumpkin
2 carrots, peeled
1 medium kumara
1 medium onion
1 cup soup mix
(I use a Country style soup mix that is a blend of split peas, barley, lentils & seasoning)
8 cups chicken or vegetable stock
(I love the little stock pots, works out more cost effective)
2 tsp Moroccon seasoning (optional)
2 tsp salt
1 cup coconut cream

Method

Chop all your vegetables and place into large saucepan
Make up stock if you’re making from cubes or pots and add to main pot along with soup mix & seasoning
Cook on a low temperature for 1 hr minimum. You want all the veggies and lentils, barley etc to be completely soft and falling apart.
Once cooked, blend with a stick blender and taste for seasoning.
Once mostly blended, add in your coconut cream and mix through
Serve with a little bit of extra coconut cream on top and some pumpkin seeds if you’d like some crunch.