Warm and delicious, perfect for lunch or dinner!
Serves
10
Ingredients
- 1 butternut pumpkin
- 4 large potatoes
- 1 litre vegetable stock
- 1 cup water
- 2 brown onions
- 3 garlic cloves
- Nutmeg
- 1 sprig of rosemary (dried also works well)
- Salt and pepper
- 500ml light cream
Method
Cube pumpkin and potatoes into mid size chunks. Remove the rosemary leaves from the stem and finely chop. Put all ingredients (except the cream and nutmeg) into a large saucepan and cook on a medium heat for 45 minutes.
Once vegetables are soft and falling apart, remove from heat and allow to cool. Transfer cooled mixture to a blender (due to volume this may need to be done in batches), and add cream and nutmeg. Blend until silky smooth.
Serve with your favourite crusty whole wheat bread!
Note
This recipe freezes well – simple seperate into portion sizes and freeze in re-useable containers. The soup will also store in the fridge for 3-4 days.
great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/
great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/
Sparkling Eats 
looks delicious!