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.