Pumpkin Soup!

Days are cold and a pumpkin soup is perfect to warm up the coldest of days, curled up on the sofa with a blanket to cover your legs watching your favourite TV show. 

Pumpkins are a vegetable packed with nutrients, rich in vitamins and minerals but low in calories. Pumpkin supports heart and eye health, boosts immunity, and supplements dietary fiber. 

In Zimbabwe we have Nhopi, a pumpkin and peanut butter porridge, which grandparents would make for their grandchildren as a nutritional delicacy in the rurals. Pumpkin soup becomes nhopi that went to private school

Recipe

Serves 4

Ingredients 

• half a pumpkin 

• 1 medium onion

• 2 carrots

• 2 cloves garlic

• fresh cream

• salt and pepper to taste

Directions

Cut pumpkin into chunks. Peel and scoop out the seeds using a spoon and boil the pumpkin with water or chicken stock until tender. Reduce heat to low and simmer for 10 minutes.

While you’re simmering the pumpkin, dice the onion, carrots and mince the garlic. After the pumpkin has simmered for 10 minutes, add the onion, carrots and garlic to the pot and simmer for an additional 10 minutes.

Transfer everything in the pot into your food processor or blender and blend on high until everything is completely uniform and liquified or use a hand blender to blend in the pot. Add the cream, some parsley, salt and pepper. Cover and cook for an additional 10 minutes, stirring occasionally. Once done serve your soup and enjoy!