Pumpkin Carrot Soup with a twist

Pumpkin Carrot Soup

~Yummy!~

note: the graph is for multiples of the recipe, for 1 recipe, follow the list under the 1 and so on!

Ingredient

1

2

3

4

5

6

oil (tbsp)

2

4

6

8

10

12

pumpkin or squash (cups)

3

6

9

12

15

18

carrot, diced

1

2

3

4

5

6

potato (cup)

1

2

3

4

5

6

onion or leek

1

2

3

4

5

6

stock (cups)

3

6

9

12

15

18

water (cups)

1

2

3

4

5

6

Dijon mustard (tbsp)

2

4

6

8

10

12

salt (tsp)

½

1

1 ½

2

2 ½

3

pepper (tsp)

¼

½

¾

1

1 ¼

1 ½

parsley, fresh (tbsp)

1

2

3

4

5

6

Directions:

-over medium-low heat, stir together oil, pumpkin, carrot, potato and onion. Cook until onion is soft. About 10 minutes

-Add stock and 1 cup water cover and simmer stirring occasionally until veggies are soft, about 45 minutes.

-blender into a puree

-add mustard, salt & pepper. Cook till heated for serving. Add parsley as garnish and serve.

For freezer friendly version:

Option 1: prep veggies excepting potato. Once mixture is sautéed, place in freezer bag, note missing ingredients and freeze.

-pop bag contents into pot, add potato, broth, mustard, salt & pepper and cook until potatoes are tender.

-puree and serve!

Option 2: freeze completely prepared soup. Note: potato doesn’t freeze well and the texture will change!

Odd Notes:

I cook up several pumpkins and squashes at a time. Then I freeze them in portions, utilizing my muffin trays and small cake tins. They are then frozen in bags by size. When I need portions of the squashes, I can easily slip out the purees and use them. This idea was taken from Jessica Seinfeld’s Deceptively Delicious. Most of the times my kids have no problem eating their vegetables, but my husband does balk at eating vegetables that are not green beans, broccoli, cabbage or carrots. Well okay, he’ll eat turnip too!

It is that pumpkin that I use in this recipe. Or summer squash 🙂

I have yet to photograph this recipe!

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