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Eat Recipes

Eat: Pumpkin and Carrot Soup with Chive Flowers

Autumn has arrived in Australia and with it cool nights and crisp sunny days. We love the change of seasons and the cooler weather inspires us to spend more time in the kitchen. The soup is so easy to make and it packed full of goodness.

Ingredients

2 brown onions, peeled and chopped roughly

1.5 kg of pumpkin, peeled, deseeded and roughly chopped

2 carrots, peeled with tops removed and chopped

1-2 litres of Chicken stock – it should be enough to cover the vegetables plus an extra 2 inches in pot

Bunch of chive stems, with flowers (optional)

Salt and pepper to season

Add vegetables in a large pot and cover with chicken stock. Simmer on a low to medium heat, stirring occasionally, until vegetables are soft. Remove from heat and allow to cool slightly. Add to a blender in batches (make sure you use a heat proof blender suitable for hot liquids) and blend until smooth. Return to pot, season with salt and pepper and heat through. Serve topped with chive flowers. Enjoy!

ELE tip – the chicken stock can be replaced with vegetable stock if you prefer. We grow our own chives as it is not always easy to find chive flowers.

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3 comments on “Eat: Pumpkin and Carrot Soup with Chive Flowers

  1. mmmm! this would go down well here in the UK – it’s a very snowy, cold spring here!

  2. Beautiful photos and delicious recipe!! I will keep this one in mind!

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