Pumpkin & Carrot Soup w/ Buttery Garlic Mash
I don’t know what it is about soup with a mashed potato island, but some days you just need it.
Comfort food from when I was little. (Ah, family dinners).
It doesn’t matter what soup it is, if it has a big dollop of buttery, garlic mash,
I’m in!
Ingredients
Soup
1 white or brown onion, chopped
3 cloves of garlic, finely grated
3 stock cubes
Half a kent pumpkin, cubed
2 potatoes, cut into quarters
3 medium carrots, cubed
1 inch of fresh ginger, finely grated
Large handful of coriander, roughly chopped
1 handful of flat leaf parsley, roughly chopped
2 litres of water (to make up stock)
Salt & pepper to taste
Mashed Potato
Cut 5 potatoes into cubes and boil until soft.
Drain water and mash with:
2-3 tbsp butter (Nuttelex)
60-90ml of soy milk
1 clove of garlic, finely grated
A handful of chives, finely chopped
Add salt & pepper to taste
Method
In a large pot heat 1 cup of water & add 1 stock cube, the onion, and garlic.
After a few minutes, add the pumpkin and ginger & fry for a few minutes, then add the remaining water & stock cubes.
Add the potato & carrot, place a lid on the pot & bring to the boil.
Once boiled, turn down the heat just a little and continue to cook for a further 15 minutes.
Add the Nuttelex, coriander, parsley, salt & pepper, and blend until smooth with a stick blender.
If you’ve added too much water, or you chose a smallish pumpkin, add some garlic powder or another stock cube.
Serve in bowls with a large dollop of mash & toasted sourdough or seedy bread.
