This year our favourite is pumpkin. I generally use a nice butternut pumpkin as we enjoy the sweet flavour - but I have been known to sub-in some sweet potato or carrot if they are cheap. My kids actually seem to prefer the 50/50 pumpkin/sweet potato blend best :)
Here is my
TOO EASY PUMPKIN SOUP (serves four)
700 ml of vegetable stock
1 large onion
1 tbs crushed garlic (I buy the kind in a jar)
tbsp oil (to fry)
1/2 tsp ginger (optional)
Cream if desired
You will also need a very large pot and a stick mixer
1. Preheat oven to 175C degrees.
2. Peel potatoes and cut into halves/quarters
3. Place pumpkin and potatoes into oven to roast for 45 min
This is a double quantity batch
4. Fine dice onion
5. When pumpkin and potatoes are done, cut into large chunks. Pumpkin skin will come away easily. Discard skin and seeds. (leave browned outer layer of potato, it will add flavour)
6. In a large pot, fry oil ,onion and garlic. I let mine brown a little, but you can just fry til onion turns translucent if desired.
7. Add ginger and stir
8. Add pumpkin and potato and stir until well mixed.
9. Pour in stock
10. Bring to boil and then reduce to a simmer for 30mins
11. Allow to cool before blending with a stick mixer
12. Add boiling water if you prefer a thinner soup. Add cream as desired (not necessary, but we like it)
13. Serve :)
Makes well over a litre. I find I can roast the vegetables while the kids do their homework or I put them all through the shower. Roasting them first makes them easier to peel (I hate peeling pumpkin) and also gives a nicer flavour and slightly darker colour to the soup. Actual 'cooking' time is quite minimal and I know that this is a healthy meal my kids will love.
Leftovers can be reheated or even frozen (I prefer to freeze it before adding cream but it's ok to do either). I have also stirred left over soup through a pasta dish the next day instead of tomato based sauce.
Let me know if you give it a try!