Pumpkin, Potato and Onion Soup

Ingredients:

• 1 kg pumpkin, peeled and chopped
• 500g potatoes, peeled and chopped
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté until they are soft and translucent.
3. Add chopped pumpkin, potatoes, and thyme leaves.
4. Stir ingredients until they are combined.
5. Add enough stock to cover the vegetables.
6. Bring to a boil, then reduce the heat to low and simmer for about 20 to 25 minutes or until the vegetables are soft.
7. Remove from heat and let it cool slightly.
8. Puree the soup using a blender until it’s completely smooth.
9. Return the soup to the pot and add heavy cream, salt and pepper to taste.
10. Place the pot back on the stove and reheat it until hot, but do not boil.
11. Adjust the seasoning to your liking if necessary.
12. Serve warm with crusty bread or croutons. Enjoy!

Verdict:

This creamy pumpkin, potato and onion soup is the perfect comfort food for a cool autumn day. The combination of these three vegetables creates a savory and rich flavor that is hard to resist. It can be enjoyed as a starter or a main course and can easily be made vegan by substituting the heavy cream with coconut milk.

Serving Suggestions:

Serve warm with crusty bread, chopped chives or croutons. You can also top it with a dollop of sour cream or a sprinkle of grated cheese. Enjoy it with a glass of chilled white wine or a hot cup of tea.